Hearty Baked Brown Rice With Onions And Roasted Red Peppers

1. Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in ovensafe Dutch oven over medium heat until shimmering. Add onions and cook, stirring occasionally, until well browned, 12 to 14 minutes.
2. Add water and broth, cover, and bring to boil. Off heat, stir in rice and salt. Cover, transfer pot to oven, and bake rice until tender, 65 to 70 minutes.
3. Remove pot from oven and uncover. Fluff rice with fork, stir in roasted red peppers, and replace lid; let stand 5 minutes. Stir in parsley and pepper. Serve, passing Parmesan and lemon wedges separately.

HEARTY BAKED BROWN RICE WITH BLACK BEANS AND CILANTRO
Substitute 1 finely chopped green bell pepper for 1 onion. Once vegetables are well browned in step 1, stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds. Substitute one 15-ounce can black beans for roasted red peppers and 1⁄4 cup minced fresh cilantro for parsley. Omit Parmesan and substitute lime wedges for lemon wedges.

HEARTY BAKED BROWN RICE WITH PEAS, FETA, AND MINT
Reduce amount of olive oil to 1 tablespoon and omit 1 onion. Substitute 1 cup thawed frozen peas for roasted red peppers, 1⁄4 cup minced fresh mint for parsley, 1⁄2 teaspoon grated lemon zest for pepper, and 2 ounces crumbled feta (1⁄2 cup) for Parmesan.

HEARTY BAKED BROWN RICE WITH ANDOUILLE, CORN, AND RED PEPPERS
If you cannot find andouille sausage, substitute chorizo, linguiça, or kielbasa.
Omit 1 onion. Reduce amount of olive oil to 1 tablespoon. Heat olive oil in Dutch oven over medium heat until shimmering. Add 6 ounces andouille sausage, cut into 1⁄2-inch pieces, to pot and cook until lightly browned, 4 to 6 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate; set aside. Add onion and 1 finely chopped red bell pepper to fat left in pot and cook, stirring occasionally, until well browned, 12 to 14 minutes; add 3 minced garlic cloves and cook until fragrant, about 30 seconds, before adding water and broth. Substitute 1⁄2 cup thawed frozen corn for roasted red peppers; add reserved sausage with corn. Substitute 1⁄4 cup chopped fresh basil for parsley and omit Parmesan.