I submitted this rice recipe years ago to a Cooking Light contest and it was featured in their magazine. It still withstands the test of time. I have added some sliced avocado and sliced Fresno chiles for garnish and some fresh jalapeño in the cooking process, but otherwise the recipe has stayed the same.  You can also eliminate the canned tomatoes and just substitute with extra broth if you prefer. The nuttiness of the brown rice adds great flavor to this side dish. I like to use long grain brown rice — it holds up well!

Click here for my recipe.