1 tablespoon olive oil
1 teaspoon dried tarragon
1 teaspoon dried rosemary
3 cloves garlic, minced
2 tablespoons chopped fresh ginger root
2 tablespoons chopped fresh thyme
1 teaspoon salt
1 teaspoon crushed red pepper
1 1/2 cups chicken stock
1 (10.5 ounce) can whole peeled tomatoes with juice
1 (3.5 ounce) can chili beans, drained
1 teaspoon vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon ground black pepper
Heat oil in a medium saucepan over medium-high heat. Saute tarragon and rosemary in olive oil until translucent. Stir in garlic, ginger, thyme, salt, crushed red pepper and chicken stock. Bring to a boil, then reduce heat to low. Cover and simmer 5 minutes, stirring occasionally. Return to a boil, stirring occasionally. Reduce heat to medium, and heat to medium-low.
Meanwhile, brown rice in 2 tablespoons olive oil in a large skillet over medium heat. Add chicken stock, stir well and cook 1 to 3 minutes. Add rice, bring to a boil, then reduce heat, mixing well with the flour. Bring to a boil, stirring frequently, then reduce heat, stirring occasionally, until rice is tender.
Stir in the flour mixture, stirring until well blended. Season with salt and pepper. Pour into a 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Reduce oven temperature to 325 degrees F (165 degrees C) and bake for an additional 45 minutes.