Brown Rice Bake

I loved this recipe, I know I have some vegetarian readers and it made me happy to find a great recipe that was tasty and both a wonderful meal or side dish to a meal. I found the original recipe of this on Pinterest from Annie-Eats! Personally I felt it was a little bland as written so I decided to spice it up with some cayenne pepper and bay leaves. If you are having mexican with it or prefer those flavors some cumin and chili powder would be delicious as well!



Brown Rice Bake: Serves 6-12

1-1/2C Brown Rice
2.5C Chicken Stock
2C Water
15oz Can Black Beans - Drained & Rinsed
12oz Can Summercrisp Corn
2tsp Olive Oil
1 Bell Pepper - Chopped
1 Onion - Chopped
1 Bay Leaf
3 Garlic Cloves - Minced
1tsp Salt
Cayenne Pepper (optional)

In a large dutch oven or a dish that can go from the stove top to the oven heat the olive oil with the onions and bell peppers until nice and soft. Add the chicken stock and water to the pan with salt, pepper and bay leaf and bring up to a boil. Add the rice, stir, cover and place in a 375° oven and set an alarm for 30 minutes. When the buzzer goes off give it a stir and see how much liquid is left in the pan. If still a lot put back in for another 15 minutes, if most of it has been absorbed then add the drained beans and drained corn to the pot and return for another 15 minutes (if you are waiting for more liquid to absorb then add the beans and corn after the 15 minutes are up and return to the oven for another 15 minutes) Depending on the size of your baking dish and the speed that your oven cooks you will need to bake this between 45-60 minutes total.

Once all liquid has been absorbed remove from the oven, discard the bay leaf and scoop into bowls. I added a healthy pinch of cayenne pepper to my bowl which gave it a lovely kick! I had this as both a meal and a side dish and it was very filling

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WW: 7 Points Plus / serving @ 6 servings
5 Points Plus / serving @ 8 servings
4 Points Plus / serving @ 10 servings
3 Points Plus / serving @ 12 servings