I too have used brown rice for years. I prefer short grain to long. You can experiment. One of the things that is harder for me. (I work full time and like meals I can cook within a half hour) is the cooking time. So- when I make brown rice, I usually make enough for two meals or recipes. Unlike white rice, brown rice stays intact when it is reheated.
I occasionally make red beans and rice with chicken sausage. If you can find it in your area. saute up a chopped onion in some olive oil, cut up the chicken sausage and cook that with the onions. Add two drained cans of red beans (or any kind of beans, for that matter) 1 can of Rotel (chopped tomatoes and green chiles). minimal salt and some black pepper. Cook until the beans are warmed through and then serve either over rice, or- I mix in 2 cups of cooked brown rice. mmmm. Very low fat, but doesn't taste it.