Baked Mexican Brown Rice-VEGAN
1 1/2 tablespoons canola oil
1 onion, diced
3 garlic cloves, sliced
2 to 3 jalapeño peppers, seeded and chopped
1 1/2 cups long-grain brown rice
3/4 cup crushed canned tomatoes
1 teaspoon ground ancho or other chili powder
1 1/2 teaspoons fine sea salt
Heat 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, 4 minutes. Stir in rice and cook 1 minute more. Add 2 3/4 cups water and remaining ingredients; bring to a boil, stir and cover. Place in oven and bake until rice is tender, about 50 minutes.
Pairs Well With
Serve with beans, soft tortillas and your favorite salsa.
Per serving (about 8oz/217g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 640mg sodium, 41g total carbohydrate (4g dietary fiber, 2g sugar), 5g protein