Baked Rice

Eat this by itself or with some grilled chicken or fish….


  • 1 sweet yellow onion, peeled and cut into 4 quarters
  • 1 x 14 ounce can tomatoes
  • 3 cloves of garlic
  • 1 jalapeno pepper
  • 1 tablespoon tomato paste
  • 1 teaspoon cayenne pepper (optional)
  • 2 1/2 cups vegetable broth
  • 2 cups long grain rice (I mixed wild and basmati)
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 cup corn kernels
  • 1 cup peas
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro (optional)

Preparation Method:

  1. Heat oven to 375 degrees and you will need a 9×13 oven proof baking dish.
  2. In a blender add onions, tomatoes, garlic, jalapeno and tomato paste, and blitz altogether until looks like a sauce. Pour that into a medium saucepan and add the broth. Bring to a gentle simmer.
  3. Spread the rice in the baking dish and drizzle the oil and salt over the top.
  4. Once the sauce is heated to a simmer pour over the rice and mix well.
  5. Cover the dish tightly with foil and place into the oven.  Set the timer for 1 hour and leave it alone.
  6. After 1-hour take out the dish and gently fluff the rice around with a fork so everything is all mixed in.  If the rice isn’t cooked all the way add another 1/4 cup of broth or water. Fold in the peas, corn, lime juice, and cilantro if using, cover, and bake for another 10 minutes.
  7. Taste and add more salt if needed before serving

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