** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
3. Pour off all but 2 tbsp drippings. In hot drippings, cook onions and pepper until tender.
4. Drain tomato liquid into measuring cup. Add water to make 1 3/4 cups.
5. Cut up tomatoes. To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt.
6. Heat to boiling. Remove from heat and stir in rice.
7. Pour into greased 1 1/2-qt casserole. Cover and bake at 350F for 35 minutes or until rice is tender and liquid absorbed.
8. Fluff rice with fork. Sprinkle with cheese and bake 5 more minutes Garnish with bacon.
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Dietary Notes:
This recipe is a good source of Vitamin A with 15% of your daily recommended intake per serving. This recipe is high in Vitamin C with 48% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, Rice, Cheese, Natural Sweeteners, Beef, Onion allergies.