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Baked Spanish Rice

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Ingredients

Adjust Servings:
2 cups uncle ben's converted white rice
2 medium onions, coarsley chopped
1 cup green bell pepper, coarsley chopped
2 stalks celery, chopped
1 tablespoon minced fresh garlic (or to taste)
3 - 4 tablespoons butter
1 (28 ounce) can diced tomatoes, with juice (try to use italian-style tomatoes or similar they have more flavor than the regular)
seasoning salt (can use regular salt)
pepper
1/8 teaspoon cayenne pepper (use more if you like spicy)
1 cup sliced large pimento stuffed olive
1/2 cup frozen peas (do not thaw)
1 cup canned sliced mushrooms
2 3/4 cups chicken broth

Nutritional information

389.4
Calories
95 g
Calories From Fat
10.6 g
Total Fat
5.9 g
Saturated Fat
22.9 mg
Cholesterol
1061.7 mg
Sodium
64 g
Carbs
6.4 g
Dietary Fiber
12.8 g
Sugars
11.3 g
Protein
382g
Serving Size

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Baked Spanish Rice

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    Cuisine:

    This was great. I love olives, and I just left them whole; so if some one doesn't like them, they can just pick them out and give them to ME! I put in a teaspoon of red chili powder, which made it nice and spicy, and sauteed chicken chunks (until done and browned) in with the onions and green peppers, making it a one dish meal. Makes a lot so you have leftovers. I didn't have converted rice; used medium grain rice. Cooking time was fine; it is stickier than it would be with the converted.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Baked Spanish Rice, This kicked up rice dish is a family favorite If you have some saffron threads, add in a good pinch for even extra flavor Make certain to use only converted rice for this recipe If you do not like it spicy then use only a pinch or omit completely , This was great I love olives, and I just left them whole; so if some one doesn’t like them, they can just pick them out and give them to ME! I put in a teaspoon of red chili powder, which made it nice and spicy, and sauteed chicken chunks (until done and browned) in with the onions and green peppers, making it a one dish meal Makes a lot so you have leftovers I didn’t have converted rice; used medium grain rice Cooking time was fine; it is stickier than it would be with the converted , Very very good I fixed this with Kittencalskichen Chicken Enchiladas#170684 and they made for a wonderful Mexican meal I didn’t have any green olives (used them the other night for martinis) but followed the rest of the instructions Definately a favorite (Oh yes, I did cut this in half but we still had enough for leftovers) Thank you for a wonderful dish Made for Think Pink Awareness 2010


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    Steps

    1
    Done

    In a Oven-Proof Dutch Oven or a Large Frypan With an Oven Proof Tight Fitting Lid, Melt the Butter.

    2
    Done

    Saute the Onions, Garlic, Celery and Green Pepper Until Soft (about 4-5 Minutes).

    3
    Done

    Add in the Converted Rice and Mix With a Wooden Spoon For About 3 Minutes.

    4
    Done

    Carefully Add in the Chicken Broth and Diced Tomatoes (with Juice) Along With All the Remaining Ingredients; Stir to Combine, and Simmer on Top of the Stove on Low Heat For 5-6 Minutes (just Long Enough For the Mixture to Boil).

    5
    Done

    Set Oven to 350 Degrees.

    6
    Done

    Cover With an Oven-Proof Tight Fitting Lid and Place in Oven to Cook For About 30-35 Minutes or Until the Rice Is at Desired Tenderness.

    7
    Done

    Fluff With a Fork.

    8
    Done

    Delicious!

    Avatar Of James Griffin

    James Griffin

    Spice wizard blending flavors and herbs to create dishes that are rich and aromatic.

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