Moving to high altitude has made for some interesting changes in how I prepare food. For one, rice doesn't cook in the normal amount of time when you boil it (since boiling temperature is lower here than at sea level). Solution? Bake it! There is no difference in oven temperature regardless of altitude, so working from a constant I consulted a few different recipes (one of which actually gave temp and timing for baking rice), and after a few attempts, I came up with what seems to be a consistently delicious recipe that is almost fool proof! Combine this with taco-seasoned refried beans, cheese, a gluten-free tortilla, some avocado and fresh diced tomatoes from the garden, and you've got a burrito that rivals "Gordo's" back on Telegraph in Berkeley! Also great as a side, or as a bed for your favorite Latin-flair dishes. Enjoy!
Ingredients
1 1/2 T Minced Garlic
1 T Onion Powder (as always, this is for Fuego - actual diced onions would be EXCELLENT in this dish - about 1 medium onion)
1/8 t cayenne
1/8 t chili powder
1 t paprika
1/2 t black pepper
1 C tomato (crushed or puréed)
1qt chicken broth
4 pinches salt (~1/2-3/4t)
2 C brown rice
1T olive oil
2T balsamic vinegar
1 t dried basil
Directions:
Preheat oven to 350•
Toast rice, garlic, and onion in olive oil on stovetop (in oven safe pan).
Add broth, tomato, and other spices.
Bring to a boil, stirring occasionally.
Cover and place in oven.
Bake 45 mins.
Stir and bake another 45 minutes to an hour (or until desired consistency has been reached).
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