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Baked Mexican Brown Rice

Serves 6
Time 1 hr 10 min
This staple rice dish is a great recipe to have in your back pocket. Serve with beans, warm tortillas and your favorite salsa.
Ingredients
  • 1 1/2 tablespoon canola oil
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 2 jalapeño peppers, seeded and chopped
  • 1 1/2 cup long-grain brown rice
  • 3/4 cup crushed canned tomatoes
  • 1 teaspoon ground ancho or other chili powder
  • 1 teaspoon fine sea salt
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Method

Heat the 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 2 3/4 cups 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.

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.
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  • 1 1/2 tablespoon canola oil
  • 1 onion, chopped
  • 3 garlic cloves, sliced
  • 2 jalapeño peppers, seeded and chopped
  • 1 1/2 cup long-grain brown rice
  • 3/4 cup crushed canned tomatoes
  • 1 teaspoon ground ancho or other chili powder
  • 1 teaspoon fine sea salt
Shop with Prime

Exclusively for Prime members in select ZIP codes.