Scott's Recipe

Rice - Spanish

Category: Pasta & Rice

1 can of rotel tomatoes
1 can chicken broth
1 cup rice
2 cups of mixed peas and carrots
1 onion
2 cloves of garlic


1. Brown the rice, garlic and onion with just a little olive oil. When rice is light brown, add chicken broth and undrained rotel tomatoes. Let simmer for about 10 minutes.
2. Pour into a round casserole dish and add peas and carrots.
3. Cook in oven -at- 400 degrees for approx 1 hour, until rice is soft.

***Note***
Goes well with enchiladas and a pot of pinto or refried beans.