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Saturday, December 13, 2008

Recipe: Baked Spanish Rice

A pleasant side dish to serve with sausages or ham.

¾ C olive oil
1 onion, chopped
1 small green pepper, chopped
2 cloves garlic, minced
1 stalk celery, diced
1 C chopped mushrooms
2 large tomatoes, peeled & chopped
1 C long-grain rice
½ t salt
¼ t freshly ground pepper
2 C chicken broth

Preheat the oven to 375°F. Lightly oil a 2-quart casserole. Heat the
olive oil in a skillet and add the onion, green pepper, garlic,
celery, and mushrooms. Cook over medium-low heat, stirring often, for
5 minutes. Transfer to a casserole and add the tomatoes, rice, salt,
and pepper. Pour in the broth, stir, cover, and bake 30 minutes.
Stir again and bake for another 30 minutes.

Serves 4

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