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Baked Spanish Rice

This is an easy, inexpensive meal to throw together. It is packed with flavor and hearty enough for even the voracious eater. It smells amazing as it bakes in the oven. I had all the ingredients in my pantry so there was no need to go and make a special trip to the grocery. There is such satisfaction when a meal comes together with little effort.

  • 1/2 onion, chopped
  • 10 oz. diced tomatoes with green chilies
  • 1 tbsp garlic clove(s), minced
  • 1 tbsp tomato paste
  • 2 1/2 c vegetable broth
  • 2 tsp Smokey Southwestern Seasoning
  • 2 bay leaves
  • 2 c brown rice, long grain
  • 1 c corn kernels
  • 1 c green peas
  • 1 lime zested, juiced
  • 1/4 c fresh cilantro, chopped
  • 1 avocado, diced

Preheat oven to 375 degrees.

Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.

Add tomato sauce, vegetable broth, and Smokey Southwestern Seasoning into a large dutch oven and stir. Cook sauce until it begins to simmer.

Add brown rice to sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.

When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.

Garnish with remaining cilantro and avocado.

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Serve. Eat. Enjoy.

 

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