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    You are in: Home / Low-cholesterol / Baked Mexican Brown Rice Recipe
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    Baked Mexican Brown Rice

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on April 23, 2012

      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.

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    • on September 05, 2010

      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.

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    • on June 16, 2010

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

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    • on September 21, 2009

      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!

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    Nutritional Facts for Baked Mexican Brown Rice

    Serving Size: 1 (215 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 219.3
     
    Calories from Fat 45
    20%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 639.2 mg
    26%
    Total Carbohydrate 39.6 g
    13%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.1 g
    8%
    Protein 4.3 g
    8%
    Detailed Nutrition Values About Nutrition Info
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