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    You are in: Home / Recipes / Baked Spanish Rice Recipe
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    Baked Spanish Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    TasteTester's Note:

    I originally found this recipe in a Good Housekeeping cookbook, but have modified it over the years to suit our family's taste. It goes great with just about any chicken, beef or pork -- I just pop this in the oven and make the rest of the meal while it is baking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F. In large skillet, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons bacon drippings.
    2. 2
      In hot drippings, cook onions and green pepper until tender, stirring often, about 10 minutes.
    3. 3
      Into measuring cup, drain tomatoes; add enough chicken broth to the tomato liquid to make 1 3/4 cups. Cut up tomatoes.
    4. 4
      To onion mixture, add chicken broth liquid mixture, tomatoes, tomato sauce, garlic powder, sugar, salt -- and, if using -- cayenne or chili powder. Heat to boiling. Grease a 1-1/2 quart casserole.
    5. 5
      Remove mixture from heat and stir in rice; pour into casserole. Cover and bake 35 minutes or until rice is tender and liquid is absorbed. Stir lightly with fork. Sprinkle with cheese and bake uncovered for 5 minutes. Garnish with crumbled bacon and serve.

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    Ratings & Reviews:

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    Nutritional Facts for Baked Spanish Rice

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 218.9
     
    Calories from Fat 26
    12%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.9 g
    4%
    Cholesterol 3.6 mg
    1%
    Sodium 445.5 mg
    18%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 2.8 g
    11%
    Sugars 6.7 g
    27%
    Protein 5.2 g
    10%

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