Jan's Brown Rice
- Number of Servings: 16
Ingredients
3/4 cup of green and red bell peppers, chopped3/4 cup of celery, chopped1 medium onion, chopped1 tablespoon of minced garlic2 tablespoons of olive oil2 cups of brown rice, long grain3 cups of chicken broth + 1 cup of water (to have 4 cups of liquid)1/2 tsp. of salt1 tsp. of cayenne (red) pepper2-3 Bay leaves (leave whole)2 tablespoons of chopped scallions (for garnish)
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.
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.
Nutritional Info 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
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