Baked Spanish Brown Rice

Makes about 4 cups.

Ingredients:

• 1 Tbsp vegetable oil
• 1/2 c onion, chopped
• 1/2 c carrots, peeled, chopped
• 1/2 c green bell pepper, chopped
• 1 clove garlic, minced
• 1 c long grain brown rice, rinsed, drained
• 1 c vegetarian chicken-style broth
• 1 (14.5 oz) can diced tomatoes with juice
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/4 tsp salt

Directions:

1. Preheat oven to 350 degrees F.
2. In an oven-proof 2-quart or larger pot over medium heat, warm the oil.
3. Add onions, carrots, green pepper; saute 3 minutes.
4. Add garlic, saute another minute.
5. Remove from flame and add brown rice, broth, diced tomatoes with liquid, chili powder, paprika, cumin, and salt. Stir well.
6. Cover pot and place in preheated oven. Cook 60 minutes.
7. Turn off stove and allow rice to stay in residual heat for 30 minutes more.
8. Serve hot.