Elswet's Baked Spanish Rice |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is another one which is based on the Wise Encyclopedia of Cookery [1970's Edition] recipe, but has been altered to suit our own tastes. It is not hot in the least bit. To add the spicy flavor, add in 1/4 teaspoon of cayenne. Ingredients:
1 cup brown rice, uncooked |
4 tablespoons virgin olive oil |
1 large onion, diced |
1 bell pepper, minced |
1 garlic clove |
4 cups diced canned tomatoes |
2 teaspoons salt |
1 teaspoon chili powder |
1/2 teaspoon cumin |
1/8 teaspoon sweet marjoram or 1/8 teaspoon oregano |
Directions:
1. Wash, drain, and dry the rice thoroughly. Heat the oil in a heavy frying pan and cook the rice, stirring constantly, until it is a golden brown.
2. Add the onion, pepper, and garlic, and continue cooking about 5 minutes.
3. Transfer to a casserole. Heat the tomatoes with the seasonings in frying pan and pour over the rice, mixing well in the casserole.
4. Cover and bake at 350°F for 45 minutes, or until the rice is tender and the liquid is absorbed. Do NOT stir while baking!
5. If the liquid cooks away before the rice is tender, add a few teaspoons of hot water to moisten. There should be no excessive liquid.
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