Adjusting an instant-rice recipe for regular rice I'm trying a very simple beans-and-rice recipe, but I noticed it calls for instant brown rice, and I'm using regular.

The recipe has me cooking the rice within a quick sauce (tomato, black beans, seasoning), but I'm worried (albeit with no actual specific foundation) that the sauce might not work well under a much longer cooking time. Whereas stirring it in mid-cooking sounds like a Not Good Thing for rice.

Do I need to do anything special to make this substitution work?
Instant rice is just parboiled rice made to cook faster. Since brown rice takes a significantly longer time to cook than minute rice, you might try cooking your rice first until its 1/2 to 2/3 done, then transfer it to the sauce to finish cooking and absorb the flavor.