1 1/2 cups brown rice (I prefer Mahatma Brown Rice)
2 3/4 cups low sodium chicken broth (or water if you prefer)
1 tablespoon Mrs Dash Southwest chipotle seasoning
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 teaspoon red pepper flakes
Preheat oven to 350°.
Place the rice into an 8-inch square glass baking dish.
Bring the chicken broth, butter, seasoning and salt to a boil in a covered pot on the stove top. Once your water boils pour it over the rice, stir to combine and cover the dish tightly with aluminum foil. Bake in the middle rack of the oven for 1 hour.
After 1 hour, remove cover. You will see the top speckled with your spices. Fluff the rice with a fork. Sprinkle with red pepper flakes for garnish. Serve immediately or allow to cool and refrigerate.
To reheat rice drizzle 1/2 - 1 tablespoon of water over a serving of rice and microwave for 30 - 60 seconds.
Recipe printed from http://TheSlowRoastedItalian.com/
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