1/1 Photo of 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.
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- 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)
- 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
- 1In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
- 2Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
- 3Add in the converted rice and mix with a wooden spoon for about 3 minutes.
- 4Carefully 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).
- 5Set oven to 350 degrees.
- 6Cover 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.
- 7Fluff with a fork.
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Nutritional Facts for Baked Spanish Rice
Serving Size: 1 (382 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 389.4
- Calories from Fat 95
- Total Fat 10.6 g
- Saturated Fat 5.9 g
- Cholesterol 22.9 mg
- Sodium 1061.6 mg
- Total Carbohydrate 63.9 g
- Dietary Fiber 6.4 g
- Sugars 12.7 g
- Protein 11.3 g
The following items or measurements are not included:
pimento stuffed olives