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Parve
Easy
8-10 Servings
Allergens 
No Allergens specified
2 Hours
Diets
2 cups brown rice
4 cups hot water
juice of 1 lime
2 tablespoons Tuscanini Tomato Paste
2 tablespoons Tuscanini Olive Oil
2 teaspoons Haddar Kosher Salt
1 teaspoon Pereg Cumin
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup chopped fresh cilantro (for garnish)
Preheat the oven to 350 degrees Fahrenheit.
In a large pot, Dutch oven, or 9×13-inch baking dish, pour four cups of hot water over the two cups of brown rice.
Add the juice of one lime, two tablespoons of tomato paste, two tablespoons of olive oil, two teaspoons of kosher salt, one teaspoon of cumin, half a teaspoon of garlic powder, and one teaspoon of onion powder to the rice.
Cover tightly with a lid or foil and place in the oven.
Bake for one to one and a half hours, checking at the one-hour mark. If using a 9×13-inch aluminum pan, it may need an additional 30 minutes to cook through.
Once cooked, fluff the rice with a fork and garnish with half a cup of chopped fresh cilantro. Serve and enjoy!
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER18 for 18% off subscriptions!
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Can I use white rice? If yes, would there be any variations?
Hi Yael,
Sure! I would reduce the cooking time and water. Let us know how it comes out!
-Chana Tzirel from Kosher.com