Serves 6
Serve with beans, soft tortillas and your favorite salsa.
Ingredients
1 1/2 tablespoons canola oil
1 onion, diced
3 garlic cloves, sliced
2 to 3 jalapeño peppers, seeded and chopped
1 1/2 cups long-grain brown rice
3/4 cup crushed canned tomatoes
1 teaspoon ground ancho or other chili powder
1 1/2 teaspoons fine sea salt
Method
Heat oven to 350°F. In an ovenproof saucepan or small Dutch oven, heat oil on top of the stove over medium-high heat. Add onion, garlic and jalapeño peppers and cook, stirring, 4 minutes. Stir in rice and cook 1 minute more. Add 2 3/4 cups water and remaining ingredients; bring to a boil, stir and cover. Place in oven and bake until rice is tender, about 50 minutes.
Nutrition
Per serving (about 8oz/217g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 640mg sodium, 41g total carbohydrate (4g dietary fiber, 2g sugar), 5g protein
Tags: Mexican, Dairy Free, Gluten Free, Sugar Conscious, Vegan, Vegetarian, Wheat Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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