Baked Mexican Brown Rice-VEGAN
  • Servings: 6
  • 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
  1. 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.
Serve with beans, soft tortillas and your favorite salsa. Nutrition 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 Ingredients