A flavorful and easy-to-make oven-baked brown rice dish with a Mexican-inspired twist.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for consistent cooking.
Heat the canola oil in an ovenproof saucepan over medium heat.
Use a saucepan with a lid that can go into the oven.
Add the chopped onion and minced garlic to the saucepan and sauté until fragrant, about 3-4 minutes.
Stir frequently to prevent the garlic from burning.
Stir in the brown rice and cook for 1 minute to toast it slightly.
Toasting the rice enhances its nutty flavor.
Add the water, canned tomatoes, ancho chile powder, chili powder, and sea salt. Stir well to combine.
Ensure all the rice is submerged in the liquid for even cooking.
Bring the mixture to a boil, then cover the saucepan with a lid and transfer it to the preheated oven.
Use oven mitts when handling the hot saucepan.
Bake in the oven for about 50 minutes, or until the rice is tender and the liquid is absorbed.
Check the rice towards the end of cooking to ensure it's not overcooked.
Remove the saucepan from the oven and let it sit, covered, for 5 minutes.
Resting allows the rice to finish absorbing any remaining liquid.
Fluff the rice with a fork and serve warm.
Fluffing the rice separates the grains for a better texture.
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