Brown Rice

I sure hope that brown rice is as good for you as they say it is because I have been eating lots of it lately.  I have discovered that it makes a very good jambalaya.  It also works well with red beans and rice.  In fact, at Zea's recently I had their red beans and rice and it was served with brown rice. 

Here is a recipe I adapted from one my brother Kenny gave me from his friend Scott.  Mine is a "no measure" jambalaya that comes out great  - most of the time. 

First, begin with a little vegetable oil in a pot large enough to hold the amount that you want to make.  You can also bake this version so starting it in a dutch oven also works.

Begin to cook your cut up sausage (your choice) and boneless chicken in the oil.
After the sausage has cooked off a little and the chicken has begun to brown, add some onions, green peppers (or using a pre-cut seasoning mix with those items). 
Let this cook a little.  Now add your brown rice and the amount of water suggest on the package (perhaps a little less because of the liquid from the item already in the pot)
Now for the seasoning...add salt and cayenne pepper to the water to taste.  Taste the water to see if it is correct.  It should tasty saltier than you want it to taste.  Also, be careful with the cayenne - a little goes a long way.
For color you can add some Kitchen Bouquet.
Then reduce heat and cook for the amount of time recommended.  If baking, bake for about an hour at 350.  About half-way through with either method stir the pot to mix the ingredients.

I guess you can guess why it works only most of the time.  Share in the comments any ways that you have tried brown rice or any easy jambalaya recipes.