Heat oven to 350°F. In an ovenproof saucepan or small Dutch oven, heat oil on top of the stove over medium-high heat. Add onion, garlic and jalapeño peppers and cook, stirring often, about 4 minutes. Stir in rice and cook 1 minute more. Add water, tomatoes, chili powder and salt. Bring to a boil, stir and cover. Bake, without stirring, until rice is tender, about 1 hour. Fluff with a fork and serve.
Ingredients:
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- 1 1/2 tablespoons canola oil
- 1 onion, chopped
- 3 garlic cloves, sliced
- 2 to 3 jalapeño peppers, seeded and chopped
- 1 1/2 cups long-grain brown rice
- 2 3/4 cup water
- 3/4 cup crushed canned tomatoes
- 1 teaspoon ground ancho or other chili powder
- 1 teaspoon fine sea salt
Instructions:
Notes: Nutrition per serving (about 8oz/216g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 450mg sodium, 41g total carbohydrate (4g dietary fiber, 2g sugar), 5g protein
Posted in Mexican
