This recipe uses a great method for cooking brown rice: baking. In this case, the rice is baked with vegetables, herbs, and chickpeas to make a fantastic vegetarian dish; paired with a salad or steamed veggies, it is one of my favorite light-but-satisfying meals. I prefer using short grain brown rice for its texture, but other types of rice are fine, too-- just subtract 1/2 cup of liquid if you're using white rice. There are all kinds of great additions that can be used with this recipe: artichoke hearts, green beans, mushrooms, zucchini, fresh tomatoes, hearts of palm. And though it's not a very Spanish touch, a hearty splash of vinegary pepper sauce (like Tabasco or Crystal) is a great way to add a zingy garnish.

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