Baked Mexican Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 C brown rice, uncooked1/2 T butter1 8oz can tomato sauce (not spaghetti sauce)1 3/4 C water1 tsp Better Than Bouillon Chicken Base (or can substitute 1 bouillon cube)1 T onion powder1 t cumin powder1/4 t mexican oregano (Penzeys is good)cracked black pepper (to taste)pinch cayenne pepper (optional)
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.
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.
Nutritional Info 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
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