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Baked Spanish Rice And Barley

21st.Century.Chef's picture
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Vegetable oil 2 Teaspoon
  Chopped seeded tomatoes 1 Cup (16 tbs), coarsely chopped
  Chicken broth 1 Cup (16 tbs)
  Uncooked white rice 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Quick cooking barley 3 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon

1. Preheat oven to 350°F. Coat 1-1/2-quart casserole with nonstick cooking spray. Cook and stir onion, bell pepper and garlic in oil in medium saucepan over medium heat until vegetables are tender. Stir in tomatoes, broth, rice, water, barley, black pepper and salt. Bring to a boil over high heat.
2. Pour mixture into prepared casserole. Cover; bake 25 to 30 minutes or until rice and barley are tender and liquid is absorbed. Fluff rice mixture with fork.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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