Baked Mexican Rice

• 1 tbsp. olive oil
• 1 yellow onion, chopped
• 1 tbsp. chopped garlic
• 3 jalapeno peppers, seeded and minced
• 1 1/2 cups long grain brown rice
• 2 3/4 cups water
• 1 cup petite diced tomatoes with green chiles
• 1 tsp. ground ancho chili powder
• 1 tsp. salt

Preheat oven to 350 F.

In an ovenproof sauce pan or Dutch oven, heat oil over medium-high heat.  Add the onion, garlic and jalapenos and cook, stirring often, 4 minutes.  Stir in the rice and cook one more minute, stirring continuously.  Add water, tomatoes, chili powder and salt.  Bring to a boil, stir and cover.  Bake, without stirring, until the rice is tender, 1 hour.  Fluff with a fork and serve.

Enjoy!