Baked “Spanish” Rice

The word Spanish is in quotes in the title because I suspect this dish bears little resemblance to the rice dishes served in Spain. We often serve this when we make some sort of American-Mexican food, such with enchiladas. It also goes well with grilled meat.

Baked “Spanish” Rice
Servings: 8-10
Prep time: 10 minutes
Total time: 50 minutes

Ingredients:

  • 1 Tbsp. vegetable oil
  • 1 red onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups white rice (long or medium grain)
  • 2 3/4 cups vegetable broth
  • 1 can (15 oz.) diced tomatoes, drained
  • 1 tsp. paprika
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper

Directions:

  1. Position your oven racks so that a covered dutch oven will fit. Preheat the oven to 350°F.
  2. Heat oil over medium heat until shimmering. Add the onions & peppers along with a pinch of salt. Stir to coat and cook until softened, about 5 minutes. Stir in the garlic and cook until aromatic, about 1 minute.
  3. Add the rice to the pot and stir until coated in oil. Cook for 2-3 minutes until just starting to change from white to opaque.
  4. Add broth, tomatoes, paprika, salt and pepper. Stir and bring to a boil.
  5. Cover and transfer to the oven. Bake until all of the broth has been absorbed, about 25 minutes.
  6. Uncover and let stand for 5 minutes. Transfer to a serving bowl and enjoy.
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