Monday, March 17, 2008

Baked Brown Rice (Tex Mex version)

tex mex brown rice
Prep Time: 10 minutes
Cook Time: 70 minutes
Rest Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: Me and Cook's Illustrated

I took the idea of cooking Brown Rice in the oven and the Curried Tomatoes and Peas version that Cook's Illustrated had, but created a different version using different flavors. Red Gold has petite diced tomatoes with Chipotle (Fiesta Mexican would work too) and so I decided to combine that with some black beans to create a vegetarian meal.

1.5 cup brown rice
2 t. olive oil
2 1/3 c. water
1/2 t. salt
1 15 oz Petite Diced Tomatoes with Chipotle
1 15 oz can black beans, drained and rinsed
2 oz shredded cheddar cheese

Preheat oven to 375.

1. Spread rice in glass 8x8 baking dish (or slightly larger, especially, if the sides are not too high).

2. Bring water, tomatoes with juice, oil and salt to a boil in a covered saucepan. When it comes to a boil add to rice in baking dish and stir.

3. Cover pan with 2 layers of foil tightly. Bake for 60-70 minutes until rice is tender. Stir in black beans in the last 15 minutes.

4. Remove from oven which rice is tender. Sprinkle cheese, and fluff with fork. Cover with clean towel and let sit for 5-10 minutes to absorb some steam.

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