Recipe Name Spanish Rice Submitted by rebecca.A.short Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 60 Ready In (minutes) 90

Ingredients Amount 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.