Mexican Brown Rice

 I usually do not like to cook with brown rice.  However, where I am presently working, we try to offer healthier dietary options to our members.  I recently ran a Yellow Tomato Pico Stuffed Bell Pepper with this Rice as a lunch special.  It flew out of the kitchen.  I was surprised at how well the brown rice lent itself to the flavors in this recipe.  It was really good.  Feel free to add any additional vegetables or proteins you may like.  Any shellfish would be phenomenal in this rice (paella-esque!)  

MEXICAN BROWN RICE

PREPARATION

2 QTS BROWN RICE - COOKED

2 TBSP OLIVE OIL

1/2 CUP ONION - SMALL DICE

1/2 CUP GREEN BELL PEPPER - SMALL DICE

1 TSP SALT

1 CUP TOMATOES - SMALL DICE

1 BUNCH CILANTRO - FINE CHOPPED

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

1 TSP GROUND CUMIN

1/2 TSP TUMERIC

1/2 TSP DRIED OREGANO LEAVES

PINCH CAYENNE PEPPER

2 EA BAY LEAVES

1/2 CUP CHICKEN STOCK OR BROTH

COOKING INSTRUCTIONS

• COOK BROWN RICE ACCORDING TO PACKAGE DIRECTIONS AND SET ASIDE UNTIL READY TO USE
• HEAT OIL IN LARGE SKILLET OR SUITABLE POT OVER MEDIUM HIGH HEAT FOR 1-2 MINUTES UNTIL HOT
• ADD ONION, BELL PEPPER, AND SALT
• SAUTE FOR 3 MINUTES UNTIL ONIONS BECOME TRANSLUCENT
• ADD TOMATOES, CILANTRO, AND ALL DRY INGREDIENTS
• SAUTE OVER MEDIUM HIGH HEAT UNTIL ALMOST ALL OF THE LIQUID IS EVAPORATED
• ADD COOKED BROWN RICE STIRRING WELL SO THAT THE RICE IS WELL COATED AND COLORED
• COOK FOR ABOUT 2-3 MINUTES AND ALLOW RICE TO SOAK UP REMAINING JUICE AND PAN TO REHEAT
• ADD CHICKEN STOCK
• COOK UNTIL RICE ABSORBS LIQUID ABOUT 2-3 MINUTES
• REMOVE FROM HEAT AND SERVE

PREP TIME - 30 MINUTES

YIELDS - 2 QUARTS

SERVES - 8-8OZ SERVINGS