Baked Mexican Brown Rice

Baked Mexican Brown Rice

Serves 6

Serve with beans, warm tortillas and your favorite salsa.

  • 1 1/2 tablespoons canola oil
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 2 jalapeño peppers, seeded and chopped
  • 1 1/2 cups long-grain brown rice
  • 2 3/4 cups water
  • 3/4 cup crushed canned tomatoes
  • 1 teaspoon ground ancho or other chili powder
  • 1 teaspoon fine sea salt
You must be signed in to use shopping lists. Sign in or create account

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 often, about 4 minutes. Stir in rice and cook 1 minute more. Add water, tomatoes, chili powder and salt. Bring to a boil, stir and cover. Bake, without stirring, until rice is tender, about 1 hour. Fluff with a fork and serve.

Nutritional Info: 
Per Serving:230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 450mg sodium, 41g carbohydrate (4g dietary fiber, 2g sugar), 5g protein
Special Diets: 

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.

Recipe Discussion