Baked Mexican Brown Rice

By • March 17, 2011 • 0 Comments

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Author Notes: My whole grain, organic, vegetarian variant of James Beard's Baked Mexican Rice, NYTimes circa 1960's. Only substantive differences: his used white rice, included chorizo, fewer vegetables, no cilantro.

May be prepared in any lidded cast iron pot or braiser, enameled or not, but my 3 qt Le Cresuet French Oven is from the gods.

Serves 4

  • 1 cup brown rice, long grain, organic
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic finely chopped
  • 1/3 cup olive oil, virgin
  • 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 2 carrots, chopped, approx 1/2'' pieces
  • 1 zucchini, diced, approx 1/2" pieces
  • 1 1/2 cup vegetable stock (ideally your own, commerical ok but often very salty)
  • 1 tablespoon cilantro, fresh, chopped coarse
  1. Saute onion, carrot, zucchini in olive oil, medium hot, til just soft. Add garlic.
  2. Add rice and dry seasonings. Brown lightly, approx 5 minutes. After the browning, add cilantro.
  3. Add enough boiling stock to come 1 inch above rice.
  4. Cover with tight lid and bake in 350 F oven about 50 minutes, until liquid completely absorbed.
  5. Serve.
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