Baked Spanish Rice
Nutrition
Calories: 355 kcalCarbohydrates: 50 gProtein: 14 gFat: 23 gSaturated Fat: 11 gSodium: 715 mgFiber: 8 gSugar: 11 gVitamin A: 20.325 IUCalcium: 55 mgIron: 12 mg
Ingredients
- 1/4 cup olive oil
- 1 whole onion chopped
- 1 whole green pepper chopped
- 2 whole Garlic cloves minced
- 1 stalk celery diced
- 1 cup mushrooms chopped
- 2 whole tomatoes peeled and chopped
- 1 cup long-grain rice
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 2 cups chicken broth
Instructions
- Preheat oven to 375°F.
- 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 lightly oiled 2 quart casserole. 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.