Baked Mexican Brown Rice

LonghornMama's Note:

Mexican rice that's vegan, lowfat, and made with healthier brown rice. Not too spicy so this would make a nice side to a variety of meals, not just Tex-Mex. Would be nice served with black beans. From www.wholefoodsmarket.com.

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 6

• 1 ½ tablespoons canola oil
• 1 onion , diced
• 3 garlic cloves , sliced
• 2 -3 jalapeno peppers , seeded and chopped
• 1 ½ cups long grain brown rice
• 2 ¾ cups water
• ¾ cup crushed canned tomato
• 1 teaspoon dried ancho chile powder or 1 teaspoon chili powder
• 1 ½ teaspoons fine sea salt

Directions:

1. Preheat oven to 350 degrees. In an ovenproof saucepan or Dutch oven, heat oil on medium-high heat. Add onion, garlic, and jalapeños and cook, stirring, 4 minutes. Add rice and cook, stirring, 1 minute.
2. Add remaining ingredients. Bring to a boil, stir, and cover. Place in oven and bake until rice is tender, about 50 minutes. Fluff with fork before serving.

Reviews

[Sheila the Great]

This recipe was easy and delicious! It pairs nicely with our mexican dinners. We are having it tonight with grilled flank steak and a pepper stir fry, more or less fajitas.

[Red Jenny]

Delicious even though I didn't have jalapeno peppers, I used sweet bell peppers and then added extra hot red pepper flakes

[Singin'Chef]

It is definitely not too spicy. Just a little lacking in flavor though. We all enjoyed it but wanted a little "more" of something. I made it exactly as written...except for using only 1 tsp. salt. I will probably throw in more crushed tomatoes next time as the baking process threatened to dry the rice at 50 minutes. Personal choice will also find me adding more dried ancho chile powder, more garlic, and using 3 jalapeno peppers next time! ( I wonder what a little dried cilantro would do!?!?!) One more reason to make sure I have brown rice all the time now! THANK YOU!