A delightful and aromatic baked brown rice recipe, perfect as a side dish for any meal.
Preheat your oven to 375°F.
Preheating ensures even cooking throughout the dish.
Heat a cast iron skillet over medium heat and add the olive oil.
Using a cast iron skillet helps retain heat and evenly toast the rice.
Add the brown rice to the skillet and stir continuously until the grains are golden brown.
Stirring constantly prevents the rice from burning and ensures even toasting.
In a separate pot, bring the water to a boil and add the bay leaf, chicken bouillon cube, poultry seasoning, black pepper, dried parsley, dried oregano, dried basil, and red pepper flakes.
Boiling the water with the seasonings infuses the liquid with flavor, which will be absorbed by the rice.
Transfer the toasted rice to a 2-quart casserole dish.
Using a casserole dish with a tight-fitting lid helps retain steam for perfectly cooked rice.
Carefully pour the boiling seasoned water over the rice in the casserole dish.
Pour slowly to avoid splashing and ensure all rice is submerged.
Cover the casserole dish with aluminum foil and its lid to seal in the steam.
Sealing the dish tightly prevents steam from escaping, which is crucial for cooking the rice evenly.
Bake in the preheated oven for 1 hour.
Avoid opening the oven during baking to maintain a consistent temperature.
Remove the dish from the oven and let it sit, covered, for 15 minutes.
Letting the rice rest allows it to finish absorbing the steam, resulting in fluffy grains.
Fluff the rice with a fork and garnish with fresh cilantro before serving.
Fluffing with a fork separates the grains without mashing them.
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