Ingrédients pour Baked Spanish Rice
- 1 ½ cups converted long-grain rice
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 teaspoon seasoning salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup sliced pimento-stuffed olives
- 1/2 cup frozen peas
- 1 (4 ounce) can sliced mushrooms, drained
- 2 ½ cups chicken broth
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Comment préparer Baked Spanish Rice
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in an oven-safe Dutch oven or large oven-proof skillet with a tight-fitting lid.
- Sauté 1 medium onion (chopped), 2 cloves garlic (minced), 1 stalk celery (chopped), and 1/2 green bell pepper (chopped) until softened, about 5-7 minutes.
- Add 1 ½ cups converted long-grain rice and cook, stirring constantly with a wooden spoon, for 3 minutes.
- Carefully pour in 2 ½ cups chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), and all remaining ingredients.
- Stir well to combine. Bring to a gentle simmer on the stovetop over low heat for 5-6 minutes.
- Cover the Dutch oven tightly with the lid.
- Transfer to the preheated oven and bake for 30-35 minutes, or until the rice is tender and the liquid is absorbed. If the rice seems dry before the 35 minutes, add 1/4 cup of water or broth at a time and continue baking.
- Remove from oven and let stand, covered, for 5 minutes.
- Fluff with a fork before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
51g
Fat
29g
Carbs
21g
