Mexican Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/3 Cup Olive Oil3 Cups chopped Yellow Onion2 Red Bell Peppers, chopped2 Jalapenos, chopped & seeded1 Tbls. Garlic, chopped2 1/2 cups long-grain white rice2 1/2 cups canned low sodium chicken brothOptional: green onions, chopped & cilantro, chopped
Pre heat oven to 350 degrees
Heat the Olive Oil in a large dutch oven over medium high heat. Add the onions, bell peppers, and jalapenos and cook, stirring until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the rice and cook, stirring, until opaque and nutty aroma, 2 to 3 minutes. Add the chicken broth, tomatoes. Stir well and bring to a boil. Cover with a tight fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Remove from the oven and let sit, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in optional inged. if desired. Serve Hot
Number of Servings: 10
Recipe submitted by SparkPeople user CRISTINA35.
Heat the Olive Oil in a large dutch oven over medium high heat. Add the onions, bell peppers, and jalapenos and cook, stirring until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add the rice and cook, stirring, until opaque and nutty aroma, 2 to 3 minutes. Add the chicken broth, tomatoes. Stir well and bring to a boil. Cover with a tight fitting lid and transfer to the oven. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
Remove from the oven and let sit, undisturbed, for 5 to 10 minutes. Fluff the rice with a fork and stir in optional inged. if desired. Serve Hot
Number of Servings: 10
Recipe submitted by SparkPeople user CRISTINA35.
Nutritional Info Amount Per Serving
- Calories: 145.7
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 155.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.6 g
- Protein: 3.1 g
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