Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Baked Mexican Rice 2 tsp. olive oil 1/2 tsp. minced garlic 1/2 cup chopped onion 1 large tomato, chopped 1 cup uncooked, converted rice 1 small green bell pepper, seeded and diced 2 cups water or broth dash of red pepper 1/2 tsp. oregano 1/2 tsp. salt Heat oil in a dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stiffing, until rice is shiny and hot. Stir in green pepper, broth, red pepper, oregano and salt. Bring to a boil. cover and bake for 20 minutes at 400 degrees. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 > Baked Mexican Rice Have you tried making it ahead - putting mixture in a casserole, refrigerate, and baking it that night. Sounds like a good mid-week recipe Dori Quote Link to comment Share on other sites More sharing options...
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