Baked Spanish Rice Recipe

Name: Baked Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncle ben's converted white rice; 2 medium onions, coarsley chopped; 1 cup green bell pepper, coarsley chopped; 2 stalks celery, chopped; 1 tablespoon minced fresh garlic (or to taste); 3 -4 tablespoons butter; 1 (28 ounce) can diced tomatoes, with juice (try to use Italian-style tomatoes or similar they have more flavor than the regular); seasoning salt (can use regular salt); pepper; 1/8 teaspoon cayenne pepper (use more if you like spicy); 1 cup sliced large pimento stuffed olive; 1/2 cup frozen peas (do not thaw); 1 cup canned sliced mushrooms; 2 3/4 cups chicken broth

Servings: persons

2 cups uncle ben's converted white rice
2 medium onions, coarsley chopped
1 cup green bell pepper, coarsley chopped
2 stalks celery, chopped
1 tablespoon minced fresh garlic (or to taste)
3 -4 tablespoons butter
1 (28 ounce) can diced tomatoes, with juice (try to use Italian-style tomatoes or similar they have more flavor than the regular)
seasoning salt (can use regular salt)
pepper
1/8 teaspoon cayenne pepper (use more if you like spicy)
1 cup sliced large pimento stuffed olive
1/2 cup frozen peas (do not thaw)
1 cup canned sliced mushrooms
2 3/4 cups chicken broth

1
In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
2
Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
3
Add in the converted rice and mix with a wooden spoon for about 3 minutes.
4
Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil).
5
Set oven to 350 degrees.
6
Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
7
Fluff with a fork.
8
Delicious!

1233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups uncle ben's converted white rice, 2 medium onions, coarsley chopped, 1 cup green bell pepper, coarsley chopped, 2 stalks celery, chopped, and more.

Yes, Baked Spanish Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Spanish Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions