1 cup sliced onions
2 cups sliced mushrooms
2 cups cooked brown rice
1-1/2 cups low-sodium chicken broth
16-ounce can stewed diced tomatoes (with juice)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/4 cup shredded carrots
1/4 cup grated Parmesan cheese
Preheat the oven to 400º.
In a large Dutch oven over medium-high heat, saute onions and mushrooms; cook and stir for 5 minutes.
Add the rice, broth, tomatoes (with juice), seasonings and carrots; cook and stir for 6-8 minutes.
Sprinkle the cheese over the rice mixture. Transfer the pot to the oven; bake uncovered for 5-10 minutes, or until the cheese melts.