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Baked Spanish Rice: On The Side #23

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This is a moist and super flavorful Spanish rice that not only is loaded with fresh veggies, it bakes in the oven!
Ingredients
  Chopped onion 1
  Olive oil 2 Tablespoon
  Butter 1 Tablespoon
  Long grain rice 1 Cup (16 tbs)
  Chicken stock 3 Cup (48 tbs)
  Jalapeno pepper 1 , seeded and chopped
  Diced tomatoes 14 Ounce, drained (1 can)
  Red bell peppper 1 , chopped finely
  Green bell pepper 1 , chopped finely
  Shredded cheddar cheese 1 Cup (16 tbs)
  Non fat sour cream 1 Cup (16 tbs)
  Salt & pepper To Taste
Directions

MAKING:
1. Preheat the oven to 350 ̊F.
2. In large saucepan over medium heat, add olive oil and butter. When the butter is melted, saute onions until soft, about 4 minutes.
3. Stir in the rice and cook for 2 minutes, then add jalapenos and stock.
4. Turn the heat up to a medium-high and bring to boil. Transfer into a oven-proof casserole dish.
5. Cover and bake for 15 minutes. Remove from oven and stir in tomatoes, bell peppers, sour cream and cheese. 6. Add salt & pepper to taste and mix well.
7. Turn oven up to 400 ̊F and bake uncovered, for 20 minutes.

SERVING:
8. Let the rice sit for 10 minutes and then serve with your favorite dishes and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
4

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