Spanish Rice - Great Alone or for Stuffing
photo by Derf2440
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1⁄4 cup butter
- 1⁄3 cup onion, chopped
- 1⁄3 cup green pepper, diced
- 1⁄4 cup celery, diced
- 1⁄2 lb mushroom, sliced
- 19 ounces tomatoes, 1 can
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups cooked rice
directions
- Heat butter in frying pan and fry onion, green pepper, celery and mushrooms until tender.
- Add tomatoes, salt and pepper.
- Simmer slowly for 10 minutes.
- Stir in 2 cups cooked rice.
- Turn into buttered 2 quart casserole.
- Bake in 375 degree oven for 25 minutes, or until bubbling.
- More tomatoes or tomato juice may be added if desired.
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Reviews
-
My husband loved this; he had brought home some fresh local shrimp and wanted a red rice & shrimp bake~well I used your recipe for the rice and added the raw, cleaned shrimp and layered an 8oz package of swiss cheese to the mixture. I covered it with foil for the same amount of time and he could not believe how delicious it was! Thank you, for such a great recipe!
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DH says 5 star!! he loved it and so did I, lovely combination f flavours, I happened to have 3 colours of peppers so used a bit of all of them and used left over brown rice I had alredy cooked. The only different thing I did was to cut back the butter, used about a tablespoon of butter and a table spoon of olive oil and sprayed the casserole with veggie spray. it turned out delicious served with our pork tenderloin. thanks for posting I will be making it again.
RECIPE SUBMITTED BY
Axe1678
Canada