Recipe

Baked Spanish Rice Recipe

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Ingredients

1 c sliced large pimento stuffed olives .
1 c canned sliced mushrooms .
2 3/4 c chicken broth .
1 (28 oz) can sliced tomatoes, with juice (try to use Italian-style tomatoes or similar they have more flavor than the regular) .
2 stalks celery, sliced .
1/2 c frozen peas (do not thaw) .
pepper .
2 c uncle ben's converted white rice .
1/8 tsp cayenne pepper (use more if you like spicy) .
2 medium onions, coarsley sliced .
3-4 tbsps butter .
seasoning salt (can use regular salt) .
1 tbsp minced fresh garlic (or to taste) .
1 c green bell peppers, coarsley sliced

Directions

Step #1 In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
Step #2 Saute the onions, garlic, celery & green pepper until soft (about 4-5 mins).
Step #3 Add in the converted rice & mix with a wooden spoon for about 3 mins.
Step #4 Carefully add in the chicken broth & sliced tomatoes (with juice) along with all the remaining ingredients; stir this to mix, & let simmer on top of the stove on low heat for 5-6 mins (just long enough for the mixture to boil).
Step #5 Set oven to 350 degrees.
Step #6 Cover up with an oven-proof tight fitting lid & place this in oven to cook for about 30-35 mins or until the rice is at desired tenderness.
Step #7 Fluff with a fork.
Enjoy the Baked Spanish Rice recipe