Tex Mex Brown Rice Revisited

So, I haven’t gotten a rice cooker, and I’m still on the hunt for a brown rice version of Mexican rice that my husband will eat…. but I think I’m getting closer!  So, preheat your oven to 350 degrees, and check out this recipe!

Tonight, I sauteed 1.5 cups of brown rice on medium-high with 1 egg until rice was dry & not runny.  I then added cumin, minced garlic, 2.5 cups of chicken broth and 1/2 cup salsa.  I stirred it all together to mix and then poured it into a 9×13 dish and put it in the oven (at 350 degrees).  After 30 minutes, I covered the dish with aluminum foil, and put it back in the oven for 40 more minutes.  I have found an important thing with brown rice is that you have to leave it alone – no poking, stirring, nothing!  So, after the allotted time, I took the rice out, and lo-and-behold…  Our best version yet! Kevin even said it was better than my previous attempts and that he’d eat it again.  Woo Hoo!!

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About Laura

A Christian wife, mother, daughter, former educator, photographer, amateur chef, pretend gardener, alto 🎶, book nerd, cancer-survivor and laundry-hater.


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