Baked Spanish Rice

READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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