Baked Spanish Rice Recipe #376923
A good use for leftover rice. Freezes well.
by gailanng
1¾ hours | 1 hour prep
SERVES 6
- 3 cups cooked long-grain rice
- 2 tablespoons butter
- 1 medium onion, chopped
- 1/2 green pepper, choppped
- 1/2 cup celery, chopped
- 1/2 lb mushroom, sliced
- 2 garlic cloves, minced
- 2 (8 ounce) cans tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/4 cup grated parmesan cheese
- Preheat oven 350 degrees.
- Grease 2 1/2 quart casserole pan.
- Melt butter in large skillet.
- Saute onion, green pepper, celery, mushrooms and garlic until onion is tender and transparent.
- Add tomatoes, seasonings and cooked rice; mix well.
- Pour mixture into prepared casserole.
- Sprinkle grated cheese over surface.
- Bake about 30-35 minutes.
- Optional ingredients: 1 cup cooked chopped ham, turkey, chicken, tuna, shrimp or peas.
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5 stars