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!!