2 1/4 cups brown rice
3 3/4 cups chicken broth
1 can rotel tomatoes (with chiles, drained)
1 tsp chili powder
1 tsp cumin
Preheat oven to 350 degrees. Combine all ingredients in a 2-quart oven-safe baking dish. Stir well. Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender.
Let sit for 10 minutes out of the oven. Salt and pepper to taste. Fluff with a fork and serve!