Baked Mexican Brown Rice

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 88.4
  • Total Fat: 1.1 g
  • Cholesterol: 1.3 mg
  • Sodium: 141.8 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.7 g

View full nutritional breakdown of Baked Mexican Brown Rice calories by ingredient
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Submitted by: RACHE23

Introduction

An easy way to make a tasty Mexican side dish. (Thank you to LILDINI for the excellent Baked Brown Rice recipe, on which this is based.) An easy way to make a tasty Mexican side dish. (Thank you to LILDINI for the excellent Baked Brown Rice recipe, on which this is based.)
Number of Servings: 12

Ingredients

    1 1/2 C brown rice, uncooked
    1/2 T butter
    1 8oz can tomato sauce (not spaghetti sauce)
    1 3/4 C water
    1 tsp Better Than Bouillon Chicken Base (or can substitute 1 bouillon cube)
    1 T onion powder
    1 t cumin powder
    1/4 t mexican oregano (Penzeys is good)
    cracked black pepper (to taste)
    pinch cayenne pepper (optional)

Directions

Preheat oven to 375 degrees. In an 8x8" glass casserole dish, melt 1/2 T. butter in oven. Spread butter in dish after it melts. Add dry rice to dish.

In glass measuring cup, combine tomato sauce, spices, bouillon and water. Heat in microwave 3 minutes until nearly boiling. Stir, then pour over rice.

Cover tightly with aluminum foil. Bake for one hour. Let stand covered outside of oven for about 10 minutes. Fluff with fork.

Makes 12 half-cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user RACHE23.





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