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