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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
5
3/4
cupsRice, brown, medium-grain
4
cup, choppedOnion, chopped
4
cupsPeppers, sweet, green
5
teaspoonsgarlic minced
8
cups (8 fl oz)water
5
teaspoonssalt
1
teaspoonblack pepper
3
teaspoonschili powder
1
cupoil, canola
6
1/3
cans (16 fl oz)Tomatos, canned diced #10 can
Steps
Sequence Step
1In 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.
2The 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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