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Recipes - Spanish Rice

Recipe Name

Spanish Rice

Submitted by

rebecca.A.short

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	60	Ready In (minutes)	90

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Ingredients
Amt.	Measure	Ingredient



5 3/4	cups	Rice, brown, medium-grain
4	cup, chopped	Onion, chopped
4	cups	Peppers, sweet, green
5	teaspoons	garlic minced
8	cups (8 fl oz)	water
5	teaspoons	salt
1	teaspoon	black pepper
3	teaspoons	chili powder
1	cup	oil, canola
6 1/3	cans (16 fl oz)	Tomatos, canned diced #10 can

Steps

Sequence	Step

1	In a food processor, finely chop up onions and green peppers to desired consistency. Saute with 1 cup canola oil in a large skillet until tender. Add garlic and sauté 1 minute longer. Add in the brown rice and stir until all grains are coated. Turn off heat. Add in salt, pepper, and chili powder. Stir well. Transfer to a large, deep baking dish. Let cool, cover, and refrigerate overnight.
2	The following morning, heat 8 cups water to a boil. Pour over the rice mixture in deep baking pan. In a food processor, pour 1/2 of the #10 can on tomatoes and chop until finely diced. Add to rice mixture and repeat with remaining tomatoes. Stir well. Cover tightly with aluminum foil and place into a preheated 350 degree convection oven. Bake for 50-60 minutes, until rice is tender and water is absorbed. Remove to steam table and serve hot.

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