Gluten-Free Hearty Baked Brown Rice with Onions and Roasted Red Peppers

Why This Recipe Works

All too often brown rice cooks unevenly, with the grains on the bottom of the pot (near the burner) scorching while the grains at the top of the pot are underdone. We found that moving from the stovetop to the oven, an environment that mimics the even heat of the rice cooker, delivered perfectly cooked grains. For our foolproof approach, we brought the liquid (a combination of broth and water) to a boil on the stovetop, stirred in our rice, then transferred the pot to the oven. To add heartiness, we turned to several flavorful combinations of add-ins: red peppers and onions, black beans and cilantro, peas and feta. But after adding these ingredients to the pot with our rice, we found that we needed to tinker with the liquid-to-rice ratio a bit more. Increasing the amount of liquid ensured that the rice cooked through perfectly every time. Fresh herbs, added just before serving, brightened the dish and balanced the earthiness of the rice.