Elswet's Baked Spanish Rice

• 1 cup brown rice, uncooked
• 4 tablespoons virgin olive oil
• 1 large onion, diced
• 1 bell pepper, minced
• 1 garlic clove
• 4 cups diced canned tomatoes
• 2 teaspoons salt
• 1 teaspoon chili powder
• 12 teaspoon cumin
• 18 teaspoon sweet marjoram or 18 teaspoon oregano

1. Wash, drain, and dry the rice thoroughly.
2. Heat the oil in a heavy frying pan and cook the rice, stirring constantly, until it is a golden brown.
3. Add the onion, pepper, and garlic, and continue cooking about 5 minutes.
4. Transfer to a casserole.
5. Heat the tomatoes with the seasonings in frying pan and pour over the rice, mixing well in the casserole.
6. Cover and bake at 350F for 45 minutes, or until the rice is tender and the liquid is absorbed.
7. Do NOT stir while baking!
8. If the liquid cooks away before the rice is tender, add a few teaspoons of hot water to moisten.
9. There should be no excessive liquid.

brown rice, virgin olive oil, onion, bell pepper, garlic, tomatoes, salt, chili powder, cumin, sweet marjoram

Taken from www.food.com/recipe/elswets-baked-spanish-rice-173215 (may not work)