Friday, March 24, 2017

Oven Baked Mexican Rice

Yes, I am still alive.

It's been a month since I've posted. Ugh.

My husband went to India for a few weeks. I could blame it on that.
Motherhood is requiring all of my energies and more. I could blame it on that.
Or I could just blame it on the sheer fact that I haven't posted.

Yep. I just haven't done it. So hopefully that will change.

And it does starting now...

I am sharing a wonderfully delicious recipe for Oven Baked Mexican Rice. I absolutely LOVE this recipe.

I have made this recipe for my family.
I have made this recipe for friends.
I have made this recipe to eat as a side dish and even made it as a main dish for lunch one day.

It is delicious and simple. The only glitch is that it takes a good chunk of time to cook it, so you have to remember to prep it and get it cooking, long before you want to eat it!

Oven Baked Mexican Rice
Original found here at Immaculate Bites
Printable Version

1 medium onion, chopped
1 14 oz can tomatoes, or Ro-tel, or tomato sauce (I have made it all three ways and love them all! My daughter likes the tomato sauce version the best).
1/2 cup cooking oil. I use olive oil.
3 cups rice. I use brown or basmati brown. (If you use white, cooking time should reduce).
2 t salt
1 T paprika
1 T garlic powder
4 cups chicken broth
1 t black pepper
1 1/2 t cumin
3/4 t chili powder

Preheat oven to 350.

Mix all of the ingredients in a 9 x 13 pan and stir well.

Cover tightly with one sheet of heavy duty aluminum foil or two sheets of regular aluminum foil.

Carefully put it in the oven and cook for about an hour and 15 minutes. I check to see if most of the liquid has been absorbed.

Take out of the oven, wait 5 minutes, and then fluff, mix, and serve!