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Baked Spanish Rice And Barley

Southern.Crockpot's picture
Ingredients
  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)
  Reduced sodium chicken broth 1 Cup (16 tbs)
  White rice 1⁄2 Cup (8 tbs), uncooked
  Water 1⁄2 Cup (8 tbs)
  Quick cooking barley 3 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
Directions

1. Preheat oven to 350°F. Coat
1 1/2 M-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, chicken 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: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
2

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