Also from the What the Bible Says about Healthy Living Cookbook - I made this rice to go with the burritos last night.
1/3 bunch of cilantro for the burritos, 2/3 bunch for this rice - you'd think all my cilantro would be used, but those aren't really good measurements, and cilantro bunches vary - so I just used quite a bit of cilantro and called it enough, for both recipes. I also used frozen spinach because I didn't have any fresh. I'm not sure how much frozen spinach equals a cup of fresh, so I just threw some in.
I made half this recipe because we just didn't need that much rice. I usually cook my brown rice 40 minutes so I thought the 45 minutes would be plenty long enough, but there was still liquid in the pan when I took the lid off, and the rice was a bit chewy. It tasted really good though, so I'm either going to cook it at a higher temperature next time or do like it says and turn the heat off and let it sit - instead of removing it from the heat to let it sit. The rice should continue to cook on the still-warm burner for a bit longer.
I put some of this on my Sweet Potato and Black Bean Burrito for lunch - along with the salsa, sour cream and guacamole. Yum!