Oven Baked Spanish Rice
Prep time
Cook time
Total time
Sometimes I add a finely shredded carrot to add a little more veg to our meal. There is shredded carrot in the photo above. You can use diced or crushed tomatoes in place of tomato sauce. I don't add the cumin and chili powder when I am serving it with something that already contains a lot of those flavors.
Recipe type: Spanish Rice
Cuisine: Mexican
Serves: 6-8
  • 2½ cups rice
  • 4¾ cups chicken broth (I use 4¾ cups water and 5 tsp chicken bullion. If using bullion cubes you will need to dissolve them in a small portion of your 4¾ water so that the flavoring will be evenly distributed)
  • ½ cup tomato sauce (that is half of an 8 ounce can, I freeze the extra and use it in the next batch I make.)
  • ¼ cup finely chopped onion
  • 1 large clove of garlic, finely chopped or crushed
  • ⅓ cup canola oil or butter (I usually use oil or a mixture of both. ex: ⅓ cup butter and 1-2 tbsp oil or vice versa)
  • ⅛ tsp chili powder (optional)
  • ⅛ tsp Cumin (optional)
  1. Preheat oven to 350 degrees
  2. In a 9x13 pan combine all ingredients and stir so that everything is evenly distributed
  3. Cover tightly with foil
  4. Place carefully in oven and bake for 1 hour
  5. Remove from oven and leave covered until ready to serve
  6. Onions and garlic may settle on the top, Fluff with a fork to mix them evenly into rice
Recipe by Real Life Dinner at https://reallifedinner.com/oven-baked-spanish-rice/