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 1/2 tablespoons canola oil
• 1 onion, diced
• 3 garlic cloves, sliced
• 2 -3 jalapeno peppers, seeded and chopped
• 1 1/2 cups long grain brown rice
• 2 3/4 cups water
• 3/4 cup crushed canned tomato
• 1 teaspoon dried ancho chile powder or 1 teaspoon chili powder
• 1 1/2 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

[RedVinoGirl]

Excellent way to make brown rice! I doubled the garlic and had to use crushed red peppers in place of the jalapeno's. I took this out of the oven after only 40 minutes and it was wonderful. Didn't even taste like brown rice. My 7 year old who is not a fan of rice and HATES brown rice, ate two helpings without me asking. Nice! Will definitely make again.

[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