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Rice baked with vegetables
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| Artist: |
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| Categories: |
Baked, Cereals, Entrees, Vegetables, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 2
| med | Onion, diced | | 1
| tbsp | Garlic clove minced | | 1/2
| cup | Broccoli floweretts | | 1
| med | Pepper green, diced | | 3
| each | Celery stalks, diced | | 24
| oz | Tomato paste canned, low | | | Salt | | 1/4
| tbsp | Thyme, ground | | 3
| small | Tomatoes plum | | 1
| cup | Rice white long-grain | | | Uncooked | | 3
| cup | Vegetable Broth (home made) | | 1
| cup | Tomato Juice | | 1
| each | Bay leaf | | 6
| oz | Monterey Jack or cheddar | | 15
| oz | Kidney beans canned |
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Procedures:
| 1 | Heat oil in a 2 qt oven proof casserole dish, add onions and garlic and cook over low heat for 4 to 5 minutes. | | 2 | Stir in the broccoli and peppers; stir cook over moderate heat for 1 minute. | | 3 | Stir in the celery; stir cook for 1 minute. | | 4 | Stir in the tomato paste (already combined with the thyme), plum tomatoes and kidney beans. | | 5 | Stir in the rice. | | 6 | Pour in the stock and tomato juice. | | 7 | Add the bay leaf and bring mixture to a low boil. | | 8 | Cover tightly and place in a 350 degree oven for about 40 minutes until liquid is absorbed and rice is tender. | | 9 | Remove the bay leaf before serving. | | 10 | Serve sprinkled with grated cheddar cheese if desired. |
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