Baked Spanish Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cups uncle ben's converted 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

Recipe

• 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!