The Best Dang Brown Rice!

Taking care of a 2 year old and feeding my wife has got me back in the groove for cooking up a storm.  Today, while I cooked ruby trout (which Isabel loved)

I decided to kill 2 birds with one stone: I cooked some tasty brown rice to use as a side dish for the rest of the week.

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Best Dang Brown Rice

By Mark Published: October 2, 2011

  • Yield: 2 cups (8 Servings)
  • Prep: 20 mins
  • Cook: 1 hr 24 mins
  • Ready In: 1 hr 44 mins

Brown rice is blanded, takes a while to cook (40-45 mins for the long grain) and adding vegetables and salt/pepper just never really make me crave to finish the pot. I remember I came across this recipe from Cooks Illustrated that used roasted red peppers. So, having roasted some peppers and dicing them up with a fling into the baked rice (yes, I said baked. You say whaaa? I say baked) I have to say this is the best flavored rice I have made myself.



  1. Adjust oven rack to middle position; heat oven to 375 degrees. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until well browned, 12 to 14 minutes.
  2. Add broth and water; cover and bring to boil. Remove pot from heat; stir in rice and salt. Cover and bake rice until tender, 65 to 70 minutes.
  3. Remove pot from oven, uncover, fluff rice with fork, stir in roasted red peppers, and replace lid; let stand 5 minutes. Stir in parsley and black pepper. Serve, passing Parmesan and lemon wedges separately.
  4. Also, to roast the pepper, you can turn on your broiler and put the pepper(s) on a broil pan. Don’t worry, the skin of the pepper will char. This is good! Rotate the peppers so all the skin looks black. It will take about 10-15 mins per face of the pepper. After it is roasted, just put it in a pot with the lid on and set aside. This will steam the pepper and make taking the skin off, real easy.

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