Baked Brown Spanish Rice
*Note: this rice will be as spicy as the type of rotel tomatoes you buy. If you want it mild...well...buy mild rotel. If you like more heat, look for spicy rotel tomatoes.
2 1/4 cups brown rice
3 3/4 cups chicken broth
1 can rotel tomatoes with chiles, drained
1 teaspoon chili powder
1 teaspoon cumin
Preheat oven to 350 degrees. Combine all ingredients in a 2-quart oven-safe baking dish. Stir well. Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender.
Let sit for 10 minutes out of the oven. Salt and pepper to taste. Fluff with a fork and serve!