Baked
Spicy Rice
- 1 cup white Basmati rice
-
1 can tomatoes with chiles, undrained
-
1 can diced tomatoes, undrained
-
1 can (14.5 oz) vegetable broth
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- 2/3 cup sliced green
olives
-
2 Tbsp olive oil
-
1/2 cup chopped onion
-
1/4 tsp salt
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- Heat oil in a large oven proof
skillet or 2 quart oven proof pot, sauté onion in oil
until tender, add rice and coat rice in oil, continue to stir
and cook until rice is slightly toasted
- Add all remaining ingredients,
stir and bring to a boil
- Cover and place in 375° oven
and bake for 45 -60 minutes, stirring after 30 minutes; if
rice is very liquid after 30 minutes, leave uncovered for
remainder of the cooking time - check frequently during last
half of cooking
- Cover, and let sit about 5
minutes before serving.
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