Oven Baked Mexican Rice

• Produce

  • 3/4 tsp Chili spice or 1 minced jalapeno pepper
  • 1 tbsp Garlic powder
  • 1 Onion, medium

• Canned Goods

  • 2 tsp Chicken bouillon

• Condiments

  • 1 14-ounce Can Tomatoes sauce

• Pasta & Grains

  • 3 cups Rice

• Baking & Spices

  • 1 1/2 tsp Cumin spice
  • 1 tbsp Paprika
  • 2 tsp Salt
  • 1 tsp White or black pepper

• Oils & Vinegars

  • 1/2 cup Cooking oil

• Liquids

  • 4 cups Chicken broth or water

Found on africanbites.com

Description

Ingredients

• 1 medium onion chopped
• 1 14-ounce Can tomatoes sauce
• ½ cup cooking oil
• 3 cups rice(I used Basmati)
• 2-teaspoon Chicken bouillon
• 2-teaspoon salt
• 1-tablespoon paprika
• 1-tablespoon garlic powder
• 4 cups chicken broth or water
• 1-teaspoon white or black pepper
• 1½ teaspoon cumin spice
• ¾ teaspoon chili spice or 1 minced jalapeño pepper(omit if cooking for kids)

Directions

• Preheat oven to 350 degrees. Rinse rice through water. In a half sheet baking pan
• In a half sheet pan (12-13/16 l. x 10-7/16 w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined
• Cover tightly with aluminum foil paper.
• Gently place in oven and let it cook for about an hour.
• Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm