Baked Spanish Rice

Name: Baked Spanish Rice
Ingredients: 2 cups uncle ben's converted white rice; 2 medium onions, coarsley chopped; 1 cup green bell pepper, coarsley chopped; 2 stalks celery, chopped; 1 tablespoon minced fresh garlic (or to taste); 3 -4 tablespoons butter; 1 (28 ounce) can diced tomatoes, with juice (try to use Italian-style tomatoes or similar they have more flavor than the regular); seasoning salt (can use regular salt); pepper; 1/8 teaspoon cayenne pepper (use more if you like spicy); 1 cup sliced large pimento stuffed olive; 1/2 cup frozen peas (do not thaw); 1 cup canned sliced mushrooms; 2 3/4 cups chicken broth

14 ingredients

8 steps

Ingredients

2 cups uncle ben's converted white rice
2 medium onions, coarsley chopped
1 cup green bell pepper, coarsley chopped
2 stalks celery, chopped
1 tablespoon minced fresh garlic (or to taste)
3 -4 tablespoons butter
1 (28 ounce) can diced tomatoes, with juice (try to use Italian-style tomatoes or similar they have more flavor than the regular)
seasoning salt (can use regular salt)
pepper
1/8 teaspoon cayenne pepper (use more if you like spicy)
1 cup sliced large pimento stuffed olive
1/2 cup frozen peas (do not thaw)
1 cup canned sliced mushrooms
2 3/4 cups chicken broth

Directions

1

In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
2

Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
3

Add in the converted rice and mix with a wooden spoon for about 3 minutes.
4

Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil).
5

Set oven to 350 degrees.
6

Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
7

Fluff with a fork.
8

Delicious!