Baked Spanish Rice and Barley
|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|
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.