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Baked Spanish Rice

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“This "kicked up" rice dish is a family favorite. If you have some saffron threads, add in a good pinch for even extra flavor. Make certain to use only converted rice for this recipe. If you do not like it spicy then use only a pinch or omit completely.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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!

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