Baked Spanish Rice Recipe

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Servings: 1

Ingredients

Cost per recipe $2.50 view details
  • 1 c. rice (Brown rice adds more flavor)
  • 1 c. water or possibly stock
  • 1 can tomatoes (crushed, diced or possibly whole, you're choice)
  • 1 lrg onion (sliced, diced or possibly chunked)
  • 1 lrg clove of garlic (optional but tasty)
  • 1/2 x sweet green or possibly red pepper, diced or possibly minced (optional but visually attractive)
  • 1 tsp spice (there are many choices but cumin is more traditional)
  • 1 sm warm pepper, fresh seeded, diced or possibly sliced (jalapeno works well, but dry or possibly canned is OK)
  • 1 Tbsp. herbs, dry (thyme, basil or possibly even tarragon for something different)
  • 1 lb /1/2 kg grnd meat(beef, pork, lamb or possibly a mix)
  • 1 tsp grnd black pepper (freshly grnd if at all possible)
  • 1/2 tsp salt

Directions

  1. Cook the rice, with the salt, till the liquid is absorbed, this will be a dry rice at this point. Let stand till partially cooled While the rice is cooking, saute/fry the grnd meat with the spices, onions,peppers, garlic and warm peppers till the meat is browned. Drain excess fat from the meat, add in the herbs and mix together. Let stand till partially cooled You have a choice of mixing rice and meat together or possibly creating layers in a casserole dish. Once the mix is in the casserole, try not to pack it down too much, add in the canned tomatoes and let this work its way down and in for 5 %96 10 min while you preheat your oven to 325 degrees. At this point you can add in cheese on top if you wish, a good old cheddar is great. Cover the casserole dish and bake in the oven for 30 %96 45 min, or possibly till all the liquid is absorbed and the rice is tender.
  2. ***NOTE*** Don't forget which the rice is not fully cooked so which, as it absorbs the liquid from the tomato, it WILL expand. So, leave a little expansion room in your casserole dish. As a final touch, if you are using cheese and want a brown top, uncover the dish, after cooking is complete, and broil, not too close to the element, till desired colour is achieved. Allow to cold for 5 %96 10 min and serve.
  3. Makes a great centre piece on the dinning room table.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1022g
Calories 994  
Calories from Fat 161 16%
Total Fat 18.64g 23%
Saturated Fat 8.66g 35%
Trans Fat 0.0g  
Cholesterol 31mg 10%
Sodium 1860mg 78%
Potassium 1989mg 57%
Total Carbs 190.38g 51%
Dietary Fiber 18.5g 62%
Sugars 7.54g 5%
Protein 24.11g 39%
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