You can substitute white rice in this recipe. For me, it's a way to add some extra nutirents and fiber to a meal without my kids realizing it's "healthy", and the brown basmati rice has a milder flavor than short- or long-grain brown rice. Adding some chopped green chiles or a pinch of cayenne will make it spicier, but I think the Mexican recipe stewed tomatoes give it a great flavor.
2 tsp. olive oil
1 cup long-grain brown basmati rice
1 can Mexican recipe stewed tomatoes (14.5 ounce) or diced tomatoes for a milder flavor
4 cups water
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
Heat oil in a 3-quart sauce pan. Add rice, stirring until it is lightly toasted (about 5 minutes). Add the tomatoes, water, onion and cilantro, stirring to combine. Bring to a boil, then cover the pan and reduce the heat to low, simmering until the liquid is absorbed, about 20-25 minutes. Remove from heat; fluff with a fork and serve. Makes 6 servings.
