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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 54.6
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 100.8 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.1 g

View full nutritional breakdown of Jan's Brown Rice calories by ingredient
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Jan's Brown Rice

Submitted by: STINKER77

Introduction

When I switched from white rice to brown rice, I found brown rice cooked by itself was very bland. So I decided to add a few things to it to perk it up. The dish is very cook friendly, we don't find it overly spicy with the cayenne pepper but if you don't like spicy food just use black pepper. Also if you don't have chicken broth, you can use just water or other broths, beef or vegetable. This is very good as a side for chicken, beef, or fish, we like it as a side with stir-fry veggies, just add some soya sauce to it. When I switched from white rice to brown rice, I found brown rice cooked by itself was very bland. So I decided to add a few things to it to perk it up. The dish is very cook friendly, we don't find it overly spicy with the cayenne pepper but if you don't like spicy food just use black pepper. Also if you don't have chicken broth, you can use just water or other broths, beef or vegetable. This is very good as a side for chicken, beef, or fish, we like it as a side with stir-fry veggies, just add some soya sauce to it.
Number of Servings: 16

Ingredients

    3/4 cup of green and red bell peppers, chopped
    3/4 cup of celery, chopped
    1 medium onion, chopped
    1 tablespoon of minced garlic
    2 tablespoons of olive oil
    2 cups of brown rice, long grain
    3 cups of chicken broth + 1 cup of water (to have 4 cups of liquid)
    1/2 tsp. of salt
    1 tsp. of cayenne (red) pepper
    2-3 Bay leaves (leave whole)
    2 tablespoons of chopped scallions (for garnish)


Directions

Use a skillet w/lid that you can bake in. This is finished in the oven. I use my stainless steel skillet. Preheat oven to 375. Bake for 1 hour.

Saute the peppers, celery, onions and garlic in the olive oil in a large skillet for about 5 minutes. Then add the brown rice, salt and cayenne pepper. Stir together and continue stirring the rice and veggies for 3-4 minutes. Add the chicken broth and water. Stir everything so it is mixed well. Add the bay leaves. Put the lid on it and place in the oven. Let it bake in the oven for 1 hour. I leave the lid on it until I am ready to serve it. Before serving remove the bay leaves and discard. Sprinkle some chopped scallions on top of rice. (Optional)

Number of Servings: 16

Recipe submitted by SparkPeople user STINKER3.






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