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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!
  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

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.

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

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes

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Average: 3.9 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 528 Calories from Fat 199

% Daily Value*

Total Fat 22 g34.6%

Saturated Fat 9.7 g48.7%

Trans Fat 0 g

Cholesterol 49 mg16.3%

Sodium 610.5 mg25.4%

Total Carbohydrates 63 g21%

Dietary Fiber 3.2 g12.7%

Sugars 9.5 g

Protein 17 g34.8%

Vitamin A 52.7% Vitamin C 145.9%

Calcium 30.9% Iron 7.9%

*Based on a 2000 Calorie diet

Baked Spanish Rice: On The Side #23 Recipe Video