Pimento Rice Casserole (Arroz con Pimientos)
Servings 6

1 Tbsp olive oil
1 cup uncooked brown rice
1/2 garlic clove, minced
1/2 small onion, chopped
3 cups meat stock (or bouillon cubes)
2/3 cup corn (frozen, canned or fresh-cooked)
1/2 cup pimientos, cut in strips
1/2 cup grated cheese
2 Tbsp soft bread crumbs

In a skillet, heat olive oil and brown rice. Add garlic clove and chopped onion. Saute until onion is tender. Add chicken stock or beef stock. Add corn. Cook, at medium high uncovered until the water is absorbed and small craters form in the surface of the rice. Cover the skillet, lower the heat to Low and continue cooking until rice is fully cooked, approximately 45 minutes. Add pimientos and cheese, mix in. Add bread crumbs, mix, and simmer for 15 more minutes, covered.

Note: This last step of the cooking, I usually do in a 350 F pre-heated oven for approximately 15 minutes. The casserole can be served in delicious slices.