Baked Mexican Brown Rice Recipe

Ingredients for Baked Mexican Brown Rice

• Canola Oil
• 1/2 medium onion, chopped
• Garlic Cloves
• Jalapeno Peppers
• Long Grain Brown Rice
• Water
• Canned Tomato
• Dried Ancho Chile Powder
• Fine Sea Salt

How to Make Baked Mexican Brown Rice

1. Preheat oven to 350°F (175°C).
2. In an ovenproof saucepan or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
3. Add 1/2 medium onion (chopped), 2 cloves garlic (minced), and 1-2 jalapeños (seeded and minced) and cook, stirring frequently, for 4 minutes, until softened.
4. Add 1 cup brown rice and cook, stirring constantly, for 1 minute.
5. Stir in 2 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon oregano, salt and pepper to taste.
6. Bring to a boil, then reduce heat to low, stir well, and cover.
7. Place the uncovered saucepan in the preheated oven and bake for 50 minutes, or until the rice is tender and the liquid is absorbed. If the rice appears dry before the 50 minutes, add a splash more broth.
8. Remove from oven and let stand, covered, for 5 minutes. Fluff with a fork before serving.