Holly and I both saw this recipe on "My Kitchen Cafe" and we both made it for dinner in the same week. When we were talking on the phone and realized we had both made it, we each commented that it was an easy and healthy way to make Spanish rice. Holly told me today that she ate the leftovers a couple days later with some melted cheese on top and it was even better.
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2 1/4 cups brown rice 3 3/4 cups chicken broth 1 can rotel tomatoes with chiles, drained 1 tsp. chili powder 1 tsp. cumin (I also added a little salt and some fresh garlic) *Combine all ingredients in a casserole dish. Stir well. Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender. |
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