1/2 cup(s) small green bell pepper, seeded and chopped
1 teaspoon(s) minced garlic in oil
1tomato, seeded and chopped
1/2 cup(s) vegetable broth
1/2 cup(s) tomato juice
1/2 cup(s) uncooked white rice
1/2 teaspoon(s) salt
1/2 teaspoon(s) oregano
1/2 teaspoon(s) basil
1/4 teaspoon(s) black pepper
Baked Spanish-style Rice Directions
Preheat oven to 350-degrees F. Oil a 2 quart oven-safe casserole dish with nonstick cooking spray.
In a saucepan, add the garlic over medium heat and cook 1 minutes, stirring constantly. Add the onion, bell pepper and oil. Cook, while stirring frequently, for 3-4 minutes or until vegetables are crisp tender.
Add remainder of ingredients and bring to a boil. Transfer to casserole dish carefully, cover and bake 20-25 minutes or until all liquid is absorbed. Remove, fluff and serve hot.