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Oven Baked Spanish Rice

Oven Baked Spanish Rice

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

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

⅛ tspCumin

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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