Go Back

Long-Grain Brown Rice in Oven

Felicia Joscelyn
No need to be intimidated by brown rice! It can easily be cooked in the oven!
No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes

Ingredients
 
 

  • 2 cups long grain brown rice see notes below
  • 1 TB Salt
  • 5-6 cups water stock of choice can also be used

For Mexican-Style Brown Rice

  • 3 large roma tomatoes
  • 1/4 onion
  • 1 garlic clove
  • 1/2 tsp ground cumin
  • 2 tsp chicken bouillon
  • 2 tsp tomato bouillon
  • 1 TB Salt to taste
  • 3-4 cups water
  • Cilantro, chopped optional
  • 1 Jalapeno optional

Instructions
 

Plain Long-Grain Brown Rice

  • Place 2 cups long grain brown rice in oven-safe dish with lid (dutch oven is perfect).
  • Add 5 cups of water. Bring to a boil on the stove top, stirring to make sure all of rice is covered and saturated.
  • Place lid on top of dutch oven. Place in preheated 350 degree F oven and bake, with lid on, for 40 minutes.
  • Remove from oven, stir rice up and taste for doneness. If it is not cooked all the way, add some more water if needed (if it looks like no more water can be absorbed, add a little bit of water. See notes below)
  • Once cooked all the way, remove from oven and keep lid on for about 10-15 minutes to steam.
  • Serve up and enjoy!

For Mexican Long-Grain Brown Rice

  • Combine tomatoes, onion, garlic clove, cumin, chicken and tomato bouillon, salt into blender and blend until smooth.
  • Add salsa mixture to a measuring cup and add more water to equal 5 cups total of liquid. Set aside.
  • Add 2 TB of oil to a dutch oven or thick-bottom pot. On stove top, toast dry long-grain brown rice until it's a bit more opaque and looks toasted. Don't burn the rice! *see notes*
  • Once rice is toasted, add in the salsa mixture and bring to a boil.
  • Once boiled, stir up rice, place lid of dutch oven on the pot and place in a preheated 350 degree F oven for 40 minutes.
  • After 40 minutes, remove from oven and check to see if rice is done. If not, add more water if necessary and place back in oven for 5-10 minutes. Check again for doneness and adjust seasoning.
  • Once rice is cooked, remove from oven and fluff up the rice with a spoon or fork. Put lid back on to steam for about 10-15 minutes.
  • Serve up and enjoy!

Notes

  • This recipe is for long-grain brown rice. If medium or short-grain brown rice or white rice is used, cooking times will vary. 
  • This recipe can easily be doubled or tripled!
If rice is too watery
It's far better to add too much water to rice while cooking in the oven than not enough. Otherwise rice will burn! If rice is cooked all the way but too watery, strain most of the water from the pot after the rice has been cooked. Do NOT strain every single drop. Once most of the water has been removed, place lid back on the pot and allow to steam for 10-15 minutes. 
Notes on toasting rice
When toasting brown rice, you know it's done when it starts to look a little more opaque i.e. it starts to lighten up. When in doubt, don't burn the rice. Just stop toasting it.
To Freeze Rice
Wanting to cook up and freeze for later? Slightly undercook the rice! Allow to cool completely and store in Ziploc bags or some sort of freezer-safe container. When ready to use, thaw or pull out from freezer. Add some water and reheat/finish cooking on the stovetop!  
 
Tried this recipe?Let us know how it was!