BAKED SPANISH RICE

Baked Spanish Rice image

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.

Provided by Kittencalrecipezazz

Categories Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
Add in the converted rice and mix with a wooden spoon for about 3 minutes.
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).
Set oven to 350 degrees.
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.
Fluff with a fork.
Delicious!

Nutrition Facts : Calories 389.4, Fat 10.6, SaturatedFat 5.9, Cholesterol 22.9, Sodium 1061.7, Carbohydrate 64, Fiber 6.4, Sugar 12.8, Protein 11.3

*** Explore more Baked Spanish Rice Recipes »

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