Mexican brown rice

I found this recipe on the Internet and modified it slightly. The rice is baked in a covered Dutch oven that stays warm for a long time, so it would be perfect for a busy dinner party. (What's that?)

Anyway, if you want the recipe let me know. It's healthy and vegetarian, although a few slices of chopped bacon could be substituted for olive oil. Extra yummy. We only eat brown rice if we can help it, and this is the Basmati style that turns out nice and fluffy. 

 

It starts like so many Mexican recipes with a saute of onion, jalapeño, garlic and red pepper flakes. Nice chopping, John.

Then add the rice for a quick light browning.

With 2 cups of rice, a can of chicken (or vegetable) broth and a small can of Mexican style tomatoes is just about right for liquid.

Then it bakes covered in a 350 oven for an hour. So easy. Finally, top with fresh chopped cilantro and serve with lime wedges. Best of all, the leftovers freeze well. Hearty enough for a main dish with tortillas and salad, but we had it as a side with turkey enchiladas.