Oven Spanish Rice
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 2 tablespoons butter
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- 1 packet spaghetti sauce mix, (1½ oz / 42 g), Shortcut
- 2 cans diced tomatoes, (14½ oz / 411 g)
- 1 cup dry white rice, rinsed
- ½ teaspoon salt
- ½ cup water
- ½ cup Cheddar cheese, shredded
Instructions
- In a large non stick pan, sauté the onion and bell pepper in the 2 tablespoons of butter until soft but not browned.
- Stir in the packet of spaghetti sauce mix, then stir in the tomatoes, rice, salt, and water. Simmer 10 minutes.
- While the rice mixture is simmering, preheat your oven to 180° C (350° F), get out a 1½ quart casserole and grease with butter or cooking spray.
- Pour rice mixture into the prepared casserole and bake for 30 minutes or until rice is tender.
- Sprinkle with the cheese, serve, and enjoy.
Notes
Low cost per serving.
Shortcut: Spaghetti Sauce Mix.
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