Baked Brown Rice

1 1/2 cups brown rice (not instant)
2 1/2 cups chicken broth

Preheat oven to 350F. Combine water and rice in a 3-quart baking dish; cover tightly with foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing foil and fluffing with fork.

If desired, stir in the zest and juice of 1 lemon, 1/2 cup fresh-grated Parmesan cheese, and 1 Tablespoon sugar.

Makes about 3 1/2 cups cooked rice.

Stuffed Mexican Bell Peppers

created on a whim - can also be used as a topping for tostadas, or a burrito filling, etc.

8 bell peppers
2 pounds ground beef
2 teaspoons minced garlic
1 Tablespoon taco seasoning
3 cups brown rice, cooked
1 can tomato sauce
2 cups salsa
3 cups frozen corn
salt & pepper to taste
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder

Bring several cups of water to a boil in a large pot. Cut tops off peppers and removed seeds and membranes. Place in boiling water and cook for 3 minutes. Remove from pot and let cool. Brown ground beef with garlic and taco seasoning. Drain. Mix with remaining ingredients. Stuff in peppers; place in baking dish with half-inch of water. Bake at 350F for 40 minutes.