Mexican Recipe Baked Rice |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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An easy-to-assemble Mexican Rice casserole... I like chunks of the veggies in mine - you could puree the onions and tomatoes if you prefer. Ingredients:
1 can (15 oz.) mexican recipe stewed tomatoes, undrained |
1/2 medium white onion, diced |
1 cup long grain white rice (uncooked) - (i used basmati) |
canola oil |
2 cups chicken broth |
1/2 cup tomato sauce |
1/4 tsp garlic powder |
1/2 tsp. salt |
Directions:
1. Preheat the oven to 350 degrees.
2. Saute rice and onion, stirring frequently, until the rice is golden and translucent, 6 to 8 minutes. Stir in stewed tomatoes, chicken broth, tomato sauce and salt; increase heat to medium-high and bring to a boil.
3. Transfer the rice to a casserole dish prepared with cooking spray. Cover and bake until the liquid is absorbed and rice is tender, 35 to 40 minutes, stirring well after 15 minutes. Stir again several additional times while baking and fluff before serving.
4. Optional: stir in fresh chopped cilantro before serving and garnish with lime wedges.
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