Baked Brown Rice with Red Pepper Flakes

I love Alton Brown's baked brown rice, in part because I've never screwed it up, and in part because it saves pretty well if I don't finish it. But I never want a full recipe, so I usually cut the recipe in half. And I add pepper flakes (and sometimes dried herbs) most of the time, because 1) they're super pretty and 2) they add nice flavor.

This recipe is also pretty easy in that it requires almost no attention once you pop it in the oven--as long as you don't forget about it. Another major plus, especially at the end of the work day. Here's how I do it:

Baked Brown Rice with Pepper Flakes
3/4 cup brown rice
1 1/4 cups water
1/2 tablespoon unsalted butter (I often use olive oil instead, and this would make it vegan)
1/2 teaspoon kosher salt
1 teaspoon red pepper flakes
1/2 teaspoon dried thyme/oregano/fines herbes (optional)

Preheat the oven to 375 degrees. Dump the rice into an 8-inch square baking dish, or into a small casserole dish (I use a tiny dutch oven). Add the butter, salt, pepper flakes, and herbs if using. Bring the water to a boil and then pour it over the rice. Stir to combine. Cover the dish tightly with foil or an oven-safe lid, and then bake in the oven for 1 hour. Fluff the cooked rice with a fork and serve.