Baked Mexican Brown Rice
Servings: 4
Total Time: 1 hour 15 minutes
Ingredients
1 large yellow onion, finely chopped
1 jalapeno, seeded and finely chopped
2 garlic cloves, minced
1 1/4 cups chicken stock
1/2 tsp ground cumin
1 TBSP chili powder
salt & pepper
1 cup long grain brown rice
1 cup fresh corn kernels
1/2 cup freshly chopped cilantro
Directions
1. Preheat the oven to 375°F.
2. Add the onion, jalapeno, garlic, chicken stock, cumin, chili powder, and 1/4 tsp salt to a saucepan and bring to a boil.
4. Add the rice and corn to the pan and stir to combine then carefully pour into a 2-quart baking dish and cover tightly with foil. Bake in the preheated oven for 1 hour.
5. Take the rice out of the oven. Remove the foil and fluff the rice with a fork. Stir in the cilantro and season with salt & pepper to taste.
2. Add the onion, jalapeno, garlic, chicken stock, cumin, chili powder, and 1/4 tsp salt to a saucepan and bring to a boil.
4. Add the rice and corn to the pan and stir to combine then carefully pour into a 2-quart baking dish and cover tightly with foil. Bake in the preheated oven for 1 hour.
5. Take the rice out of the oven. Remove the foil and fluff the rice with a fork. Stir in the cilantro and season with salt & pepper to taste.
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