Baked Spanish Rice

This is my own creation but SOOOO good! I like to serve this with some pinto beans and flour tortillas with sides of chopped cilantro, olives and even sour cream. It's great to eat as a side dish or to roll into a tortilla.

Ingredients:

• 1 package of Spanish Rice mix (yield 2-3 cups of cooked rice)
• 1-12 ounce can chicken stock
• 1 tablespoon butter
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1-12 oz can diced tomatoes
• 1 teaspoon garlic powder
• 1/2 teaspoon red chili pepper flakes
• 1 teaspoon salt or seasoned salt
• 3 eggs, beaten
• 1 cup cheddar cheese, shredded

Directions:

• Preheat oven to 350 degrees Farenheit. Coat inside of a glass baking dish with baking spray.
• Drain can of diced tomatoes, reserving juice. Set tomatoes aside. Pour juice into measuring cup and add chicken stock to equal amount required to cook the rice. Add to saucepan and cook rice according to directions on package. After cooking, let cool slightly.
• In a small saute pan, add butter, onion, and bell pepper. Saute until onions just start to turn translucent. Set aside.
• In medium-sized bowl, beat the eggs.
• Add to the rice the drained, diced tomatoes, shredded cheese, onions, bell peppers, garlic powder, chili pepper flakes, and salt. Mix well. Add beaten eggs and mix well.
• Pour into glass baking dish and bake for 60 minutes.

Serve as a side dish or main course with roast chicken and pinto beans. To garnish add chopped cilantro, sliced olives or dollop of sour cream.

Servings: 3-4

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

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