Oven Baked Spanish Rice
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By Kris
Oven Baked Spanish Rice
6 steps
Prep:10minCook:1h
Sometimes I add a finely shredded carrot to add a little more veg to our meal. There is shredded carrot in the photo above. You can use diced or crushed tomatoes in place of tomato sauce. I don't add the cumin and chili powder when I am serving it with something that already contains a lot of those flavors.
Updated at: Thu, 17 Aug 2023 12:20:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories449.2 kcal (22%)
Total Fat13.2 g (19%)
Carbs73.2 g (28%)
Sugars1.9 g (2%)
Protein7.9 g (16%)
Sodium711.9 mg (36%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 ½ cupsrice
4 ¾ cupschicken broth
I use 4 3/4 cups water and 5 tsp chicken bullion, If using bullion cubes you will need to dissolve them in a small portion of your 4 3/4 water so that the flavoring will be evenly distributed
½ cuptomato sauce
that is half of an 8 ounce can, I freeze the extra and use it in the next batch I make
¼ cuponion
finely chopped
1 clovegarlic
large, finely chopped or crushed
⅓ cupcanola oil
or butter, I usually use oil or a mixture of both 1/3 cup butter and 1-2 tbsp oil or vice versa
⅛ tspchili powder
optional
⅛ tspCumin
optional
Instructions
Step 1
Preheat oven to 350 degrees
Step 2
In a 9x13 pan combine all ingredients and stir so that everything is evenly distributed
Step 3
Cover tightly with foil
Step 4
Place carefully in oven and bake for 1 hour
Step 5
Remove from oven and leave covered until ready to serve
Step 6
Onions and garlic may settle on the top, Fluff with a fork to mix them evenly into rice
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