Mexican Rice Casserole Recipe
Ingredients
1 1/2 cups brown rice
3 1/2 cups vegetable broth
2 teaspoons olive oil
1 medium onion, chopped
1 green pepper, chopped
2 Tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
Directions
Cook rice and broth together until rice is tender and liquid is absorbed, about 50 minutes.
Heat a skillet, add oil and tilt pan so oil covers bottom.
Add the onion and pepper and stir fry until soft.
Add spices and tomato paste.
Mix into the cooked rice.
Add a little broth if rice appears dry.
Cover, keep cold.
The next day, bring to room temperature and bake 30 minutes in a hot oven.
Heat a skillet, add oil and tilt pan so oil covers bottom.
Add the onion and pepper and stir fry until soft.
Add spices and tomato paste.
Mix into the cooked rice.
Add a little broth if rice appears dry.
Cover, keep cold.
The next day, bring to room temperature and bake 30 minutes in a hot oven.
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