Baked Brown Rice

 

Yield: 3 1/2 cups cooked rice

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 10 minutes

Ingredients

• 1 1/2 cups brown rice
• 2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes.
2. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Notes

Doubling: this recipe doubles beautifully for a 9X13-inch pan.

Mel's Kitchen Cafe

Cafe Rio’s Cilantro Lime Rice and Black Beans

Cook Time 20 minutes

Servings 4

Ingredients

For the Rice:

• 1 c. rice uncooked, long-grain, white rice
• 1 tsp. butter
• 2 cloves garlic minced
• 1 tsp. lime juice freshly squeezed
• 1 15 oz. can chicken broth
• 1 cup water
• 1 Tbsp. lime juice freshly squeezed
• 2 tsp. sugar
• 3 Tbsp. cilantro fresh chopped

For the Black Beans:

• 2 Tbsp. olive oil
• 2 cloves garlic minced
• 1 tsp. ground cumin
• 1 can black beans rinsed and drained
• 1 1/3 c. tomato juice
• 1/2 tsp. salt
• 2 Tbsp. cilantro fresh chopped

Instructions

For the Rice:

1. In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil.
2. Cover and cook on low 15-20 minutes, until rice is tender.
3. Remove from heat. In a small bowl combine lime juice, sugar and cilantro.
4. Pour over hot cooked rice and mix in as you fluff the rice.

For the Black Beans:

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.