Baked Brown Spanish Rice

Baked Brown Spanish Rice is a meatless recipe built around brown rice, chicken broth and rotel tomatoes with chiles. Plan on 4 -6 servings and about 85 minutes.

• Yield 4 -6 servings
• Ready in 85 minutes
• Prep 5 minutes
• Cook 80 minutes

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

Instructions

1. 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.
2. Let sit for 10 minutes out of the oven. Salt and pepper to taste. Fluff with a fork and serve!

Give it a minute off the heat, then serve it while it is still hot.