Name: Baked Brown Spanish Rice
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Ingredients: 2 1/4 cups brown rice; 3 3/4 cups chicken broth; 1 can rotel tomatoes with chiles (drained); 1 teaspoon chili powder; 1 teaspoon cumin

Baked Brown Spanish Rice

brown rice

chicken broth

rotel tomatoes with chiles (drained)

chili powder

cumin

Preheat oven to 350 degrees. Combine all ingredients in a 2-quart oven-safe baking dish. Stir well. Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender.

Let sit for 10 minutes out of the oven. Salt and pepper to taste. Fluff with a fork and serve!

I made this as a side dish for Cinco De Mayo today! I didn’t have brown rice, only white rice. So I did 2 cups of white rice and 3 cups of chicken broth. I was so excited to try it... and then I discovered I had run out of tin foil... I decided to give it a shot in my rice maker. It turned out perfectly!!! I felt like a rockstar and all I had to do was dump things into my rice maker. 

Mel’s my hero. She’s become a celebrity in this house! 

This turned out great! Do you happen to know how I could adapt this recipe to my electric pressure cooker?

Baked Brown Spanish Rice

Prep Time: 5 minutes

Cook Time: 80 minutes

Total: 85 minutes

Servings: 4

Author : Mel

Ingredients

Instructions

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