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Oven Baked Spanish Rice

**Make sure to follow Real Life Dinner onΒ FacebookΒ orΒ Pinterest, so you won’t miss any fantastic recipes!**Oven Baked Spanish RiceSpanish Rice is one of my families favorite side dishes. I make a lot of Mexican inspired meals and it goes perfectly with almost all of them.

Because of our love for Mexican Food, I have noticed that when I entertain or have people over, I almost always make Mexican Food.Β 

This simple Oven baked Spanish Rice, makes my life easier on those occasions when I am entertaining and even when I am just making dinner for my family! I absolutely love being able to throw it in the oven and forget about it for an hour.

I have also found that when I am preparing a big meal for company or entertaining I can prep the rice earlier in the day, leave it covered on the counter so I can pop it in the oven an hour before I need to serve and not have to worry about putting it together in the thick of things.

The rice comes out perfect every time!

I also make this Spanish Rice on the stove top on a regular basis and have great success with it that way too. (but I do prefer it baked in the oven) Depending on how busy my day is or what the dinner plan is, I can do either cooking method and know that the rice will come out wonderfully!

Here are the instructions for baking Spanish Rice in the oven. I have a different post dedicated to the instructions for the Stove Top Spanish Rice, to keep things less confusing. πŸ™‚ You can choose which method you like best, or if you are like me, you will find yourself using both methods depending on the situation.

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4.8 from 17 reviews
Oven Baked Spanish Rice
 
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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.
Author:
Recipe type: Spanish Rice
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 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)
Instructions
  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

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Spanish Rice 1You are going to love this rice!

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186 Comments

    • Maria

      December 21, 2013 at 10:32 pm

      Hi Yesenia,

      Just do two or three 9×13 pans and you should be fine. When I have a party at my house I make make two 9×13 and it feeds 14 adults and 10 children (usually with a some left over. I cook the two 9×13 pans side by side in the oven they still cook in 1 hour.

      reply to this comment

    • Maria

      January 24, 2014 at 9:18 am

      Will you have access to a facility with more then one oven? If all 150 are adults you will probably need make at least 10 or 12 pans of it. You could bake it ahead of time and warm up in the oven or microwave if you needed too, but without multiple ovens it could be tricky.

      reply to this comment

      • sonia zuniga

        October 22, 2017 at 2:52 pm

        sounds easy, but I will also be needing to make rice for 150 people….so can we double or triple the recipe in one pan…how much rice and water would be need…I normally put 2 1/2 cups of water to 1 cup of rice but have never made it in the oven before

        reply to this comment

        • Maria

          October 23, 2017 at 2:32 pm

          If you are going to use large pans and double the recipe, you will need to allow for extra cooking time. I have never done double or triple batches so I can’t tell you how long it will take. It will probably take at least 20-30 minutes longer. I use two cups liquid to 1 cup rice. You can also do this on the stove top. If you needed to you could do some on the stove top some in the oven. I have also made it in my rice cooker before. Good Luck!

          reply to this comment

      • Denise

        March 25, 2019 at 10:51 pm

        Hi if im makefor and open house can I make this 2 days early ,in those aluminium pans and refrigerat,then a few hours before r party put out on food table on the food warmers ? Those disposable food warmers that you light ,burner? Itwill be for about 50 ppl thanks

        reply to this comment

    • Maria

      January 28, 2014 at 5:13 pm

      Hi Sandy, this recipe does not come out mushy if you don’t over cook it. Also, the more oil you add, the more the rice will stay seperated form each other. My friend makes a similar recipe but uses a whole cube of butter and a dash of oil in each batch. The rice stays very separated. As for making it for 150 people I answered a similar question for a reader named Kay if you want to look at that response and then get me more info on what your cooking facility will have in it.

      reply to this comment

      • John C.

        January 16, 2017 at 9:25 pm

        1. When you indicated a “1 whole cube” of butter, do you mean 1 stick of butter?
        Or what size is the cube?
        2. To make an 18 quart roaster full of rice, how many 9″ X 13″ pans do you recommend?

        I’ve been looking for something like this for a long time!

        reply to this comment

        • Maria

          January 23, 2017 at 3:11 pm

          Hi John, sorry about the confusion. Yes, when I say a stick or cube (sometimes I still forget to not use those terms I am so used to) I mean 1/2 a cup. The great thing about this recipe is that you can go a little less and it still comes out great. I have never tried it in a big roaster. I am guessing that a 9×13 pan holds between 2 and three quarts. So a pan that size could probably hold 5 or 6 of this recipe, but you might want to start smaller like quadrupling it to see how it goes and make sure it will cook everything evenly.

          reply to this comment

    • Maria

      February 7, 2014 at 11:43 am

      I have made this rice with almost every variation of tomato add in. They all work great as far as adding the flavor. Diced tomatoes will work fine, I have one child who gets nervous when he sees a big chunk of tomato, so I usually blend them up before adding them. πŸ™‚ But if that is not an issue at your house you can go ahead and leave them how they are and the rice will still be fine, They settle at the top while cooking so you will just need to stir the rice once it is done to spread them throughout the rice.

      Thanks for your question! Have a great day!
      Maria

      reply to this comment

    • Maria

      February 10, 2014 at 6:04 pm

      Yeah! Baked rice to the rescue! I love this recipe for that reason. It is so easy and I can fit two pans of it in the oven for parties when I need to make a ton! Thanks so much for your comment! Glad you found the recipe!!!

      reply to this comment

  8. Marty

    March 1, 2014 at 2:49 pm

    Does this recipe reheat well? I am going to a dinner in the evening but will be gone all afternoon so I was hoping maybe I could make it in the morning and then reheat it. Thanks!

    reply to this comment

    • Maria

      March 1, 2014 at 8:18 pm

      Hi Marty,

      I have never reheated an entire pan before, I have only reheated leftovers in the microwave, which works great. If you do want to reheat the whole pan I would put it on no higher then 225 so it won’t cook to much and get mushy. Good Luck!

      reply to this comment

  9. DonnaB

    March 25, 2014 at 9:14 am

    Great recipe! Have made it twice, my crew LOVED it both times….. this is a great base recipe for Red (or Black) beans and rice, rice pilaf, fried rice (just add the scrambled egg at the very end…)…. can you tell I’m in love with this recipe???
    This is just how I remember my Mom making Spanish Rice when we were little- thanks for the reminder!!!

    Blessings to you!

    reply to this comment

    • Maria

      March 25, 2014 at 9:00 pm

      I am so glad you like it, I also love to use this recipe to make pilafs, never tried fried rice, I’ll have to give that at try! I am so glad you like the recipe! Thank you for taking time to come back and let me know!

      reply to this comment

      • Gail Holloway

        June 25, 2015 at 3:39 pm

        Hi there..I’m very excited to be trying this dish tonight for the first . I was reading the reviews and am curious how to make the pilaf recipe your talking about. Can you tell me how to do that?
        Thanks

        reply to this comment

        • Maria

          June 25, 2015 at 6:54 pm

          I make my pilaf with the same rice, water, butter/oil and chicken bullion ratios as the spanish rice and I add onion, peas, canned mushrooms and slivered almonds. It is really good.

          reply to this comment

  11. Brenda

    March 26, 2014 at 12:08 pm

    Hi…I often make big pots of Spanish Rice on the stovetop, but thought that your oven-baked version would be fun to try. We always make our Spanish rice with brown rice which is a delicious and nutritious changeout, and often add cooked black beans to a big batch to make it a complete meal in a pot!

    reply to this comment

    • Maria

      May 5, 2014 at 8:30 pm

      Not for this recipe. If you wanted to make something similar with minute rice you could boil chicken broth instead of water with a little onion powder and garlic powder and 1/2 cup or so of tomato sauce and then add the rice and cover for as long as regular instructions say on the minute rice package.

      reply to this comment

    • Maria

      May 13, 2014 at 9:33 pm

      Hi Leslie,

      You can use Jasmine, but the texture will be a little different though. It is the perfect side dish for chicken enchiladas and black beans. Your guest will love it.

      reply to this comment

      • Linda Gimnich

        June 30, 2015 at 10:35 am

        So, if you do not use jasmine, what kind do you use. Basmati? I usually prefer Basmati because it seems to be fluffier. You said you do not us Jasmine, so what do you use? I am making this tomorrow, so the sooner the better! Thanks. These reviews are great!

        reply to this comment

  18. Jonae

    May 29, 2014 at 6:03 pm

    Hello. My dish is almost done cooking and when I look at it , it seems there’s a lot of liquid on top still. Should I keep cooking it until the liquid is completely absorbed or will it absorbed while it sets?

    I used brown rice too.

    reply to this comment

    • Jonae

      May 29, 2014 at 6:25 pm

      Nevermind. I let it cook a tad longer until most the liquid was absorbed. It was delicious and amazing. I also sautΓ©ed a 1/2 cup of celery and carrots then added to the mix before baking. Sooooooo delicious. I just think brown rice may need a couple extra minutes to cook.

      reply to this comment

  20. LisaM

    July 24, 2014 at 8:32 pm

    This recipe is wonderful! Easy, tasty and beautiful. I took some dinner over to a family member at the last minute last night. Was able to put this dish together quickly and while it was in the oven I got some enchiladas out of the freezer and made a sopapilla dessert. Dinner looked like I’d been slaving over the oven all day. And hubby got some leftovers for his lunch today. Planning to make another batch and store it in individual servings in the freezer tomorrow. Thank you so much for sharing!

    reply to this comment

    • Maria

      August 27, 2014 at 4:36 pm

      Hi Jenny,

      I think you can add just about anything and it will still turn out great. I have made a similar rice without tomato sauce and added peas, almonds and mushrooms and it came out great! Glad you liked it.

      Maria

      reply to this comment

  24. Dana

    September 7, 2014 at 5:13 pm

    I am super excited to try this tonight after reading all the reviews for it πŸ™‚ I was pretty happy when I read the recipe and realized I already have EVERYTHING for it – trust me, that NEVER happens! Just to clarity, the 2.5 cups rice, that’s uncooked, right? I imagine all the broth will be soaked up by the rice. Thanks

    Dana

    reply to this comment

    • Maria

      September 10, 2014 at 9:15 pm

      Crystal,

      Sorry to hear you are having difficulty with rice. With this recipe if it was crunchy it probably needed a little more cooking time, could have something to do with the elevation. You could also try adding just a little water and see how it comes out. Let me know how it goes.

      Maria

      reply to this comment

  26. E. Macauley

    September 16, 2014 at 10:59 am

    This was a very good recipe and so easy to make. I did 1/2 the recipe which turned out well. I also substituted garlic and onion powder for the real stuff since I have a very picky eater in my house. If I was making this for just my husband and I, I think I would of added fresh tomato and jalapeΓ±o just to jazz it up a bit, however I did use the sauce that I had just recently canned from my garden, (yummy). Thank you for the recipe!

    reply to this comment

    • Maria

      September 20, 2014 at 2:43 pm

      I have never cooked it in something that large, but I have cooked it for large groups. I prefer to make multiple batches in disposable 9×13 pans. It would probably still work out in the turkey size pan but it may need a little extra cooking time and a titch more oil to keep it from gumming up and sticking. Good Luck, Let me know how it goes.

      reply to this comment

  28. dolores varleta

    October 6, 2014 at 1:46 pm

    I want to substitute the tomato sauce for crushed tomatoes but is it still only 1/2 cup? this doesn’t seem like very much, and do I use all the juice from the can of tomatoes?

    reply to this comment

    • Maria

      October 6, 2014 at 2:11 pm

      Hi Dolores,

      Yes, I use crushed tomatoes sometimes, you can use anywhere from a 1/2 cup to a cup, just adjust your liquid slightly and if you want to you can use the tomato juice as part of your liquid. I usually just save the remaining tomatoes and juice for chili or another recipe.

      Maria

      reply to this comment

  30. Kelly

    October 30, 2014 at 5:25 pm

    Love it – we’re having 100+ friends over for a Halloween ‘Taco Bar’ party tomorrow evening and I’m going to make 5 pans of this for the party … I made a trial batch today and there was still liquid in the pan and the rice was a bit crunchy so I put it back in the oven for 15 mins and it came out perfectly! Thanks for the recipe!

    reply to this comment

    • Maria

      October 30, 2014 at 11:45 pm

      So glad you love it! I am glad you realized it might just need a little more time too. Depending on size or type of pan sometimes it needs a little longer. I have noticed when I make it in a disposable pan it takes a bit longer. I love it that you are having a Taco Bar party!

      reply to this comment

  33. Manuela

    November 16, 2014 at 7:53 am

    I just made this yesterday for 50 people. Unfortunately, the oven baking method did no work out for me since I tried baking it in two large pans (about double the recipe in each pan). After an hour in the oven, the water was not even boiling yet. I had to transfer the rice in batches into my largest pot to finish it off on the stove top.

    The flavor was great though! I would recommend either starting this off with boiling broth / water at the beginning of the cooking time or planning on a much longer cooking time if making in large quantities.

    reply to this comment

  35. Kelly

    November 23, 2014 at 4:00 pm

    I am having friends over next weekend for our annual “Friendsgiving”. We never make traditional Thankgiving meals, since its always so close to the holiday. We are doing a taco bar this year and this sounds like an AWESOME addition. So glad that i found your post!

    reply to this comment

    • Maria

      December 11, 2014 at 11:27 pm

      I do that when I cook rice in my rice cooker, but I haven’t tried it with this recipe. Thanks for the tip. Also, if you don’t want to rinse it more oil or butter will keep it from sticking too. πŸ™‚

      reply to this comment

    • Maria

      December 26, 2014 at 1:43 pm

      Hi Stacy, I prep it in the morning on days I am having a party or something that I will need to be making alot of other things. I just leave it out on the counter until I use it and it is fine. I have never done it over night though. If you do refrigerate it let it sit out for an hour or so before cooking it to let it come back to room temprature. It will not cook as quickly if it is really cold when you put it in the oven. Good luck.

      Maria

      reply to this comment

  41. Nancy

    January 31, 2015 at 12:43 am

    Could I make this recipe ahead in a disposable aluminum pan, and then freeze it?
    I need to make it for a church supper. I was hoping I could take it out a couple of hours ahead of time, and warm it up in the oven.

    reply to this comment

    • Maria

      February 1, 2015 at 12:04 pm

      Hi Nancy, I have never tried freezing it that way, but I have frozen it in ziploc bags and then reheated it and it was fine. So I think it will work. Depending onhow ahead of time you need to make it you could just make it the day before, refrigerate it and then reheat it. I have done that before.

      Good Luck,
      Maria

      reply to this comment

  43. Monica

    March 20, 2015 at 6:45 pm

    I made this today and it was delicious. I have looked for a long time for a good oven baked Spanish Rice dish…so I know I will be making this one for years to come. Thank you Maria…

    reply to this comment

  44. carolyn

    March 28, 2015 at 1:23 pm

    I make something similar but use brown rice. I saute 1 cup rinsed brown rice, chopped onions and garlic in olive oil then add it to a large prepared pan and add spices and salt/ pepper. One 14 oz can of tomatoes w/their juices, we use salt free tomatoes and 1 small can of tomato sauce plus 2 and half cups of water. Bake at 350 for 1 and a half hrs covered, last 15 minutes add 1 can drained and rinsed black beans. Sometimes l also add chopped peppers. Yummy πŸ™‚

    reply to this comment

    • Maria

      April 12, 2015 at 9:04 pm

      Hi Jessica, This will be perfect for your taco bar, how fun! I like to error on the side of too much food, so I would make three. Leftovers can be frozen and pulled out later. However, with that said, if a majority of the people coming will be young children, two might be enough.

      Good Luck!

      Maria

      reply to this comment

  46. Lynne Monacy

    May 4, 2015 at 8:20 pm

    I made this for our Cinco de Mayo taco bar tomorrow. I made 2- 9×13 pans side by side in the oven and they were cooked perfectly at 1 hour. I made a slight variation of using diced tomatoes with lime and cilantro already in them and added a can of green chilis. I also added a tsp. of worcestershire and doubled the garlic. I also used the cumin and chili powder. I did rinse the rice and I put it all in a sprayed crock pot and I’ll put on “keep warm” when I go to work in the morning. We’re eating at noon. I’ll let you know how it goes over but what I tasted is the bomb!

    reply to this comment

    • Maria

      May 4, 2015 at 9:46 pm

      Awesome! I like the idea of using the tomatoes with lime and cilantro in them. I actually just made Oven Baked Cilantro Lime Rice for dinner last night. It turned out great and I am planning on posting the recipe tomorrow. πŸ™‚

      Can’t wait to hear how it goes over tomorrow!

      reply to this comment

  48. Kehau White

    July 2, 2015 at 8:20 am

    Gracias, Maria! I am looking forward to trying this out for my sons 6th bday shindig tomorrow. He LOVES comida mexicana and I was nervous about trying to make the rice. However, after reading all of the comments and responses, I am feeling confident that this is a fool proof gold mine! I’ll post the outcome πŸ˜‰

    reply to this comment

  49. Nicole

    July 15, 2015 at 1:06 pm

    I need to make this for about 50 people on Friday.. What would the measurements be? Also the best way to cook it. This is the 1st time I would be trying this recipe. I have done one in the past, but it didn’t turn out very well. Thanks.

    reply to this comment

  50. Tricia

    August 30, 2015 at 5:54 pm

    Maria, this is the best Spanish rice recipe ever & now a family favorite. It is so easy & flavorful, I don’t change a thing. I agree 100%, have never cared for restaurant rice without tons of Salsa & hot sauce. Thank you so much for sharing this recipe!

    reply to this comment

  51. Billie

    December 11, 2015 at 10:53 pm

    On the baked method you just mix the oil in with all the ingredients, you do not cook the rice until lightly golden so the rice has a nice texture, like you do with your stove top method?

    Also would it be best to make two pans if making enough for 15 people?

    If you prep the rice ahead of time do you add all the liquid at that time? And how far ahead do you prep it without the rice becoming mushy because it set in the liquid?

    Thanks

    reply to this comment

    • Maria

      December 16, 2015 at 12:58 pm

      Hi Billie, Yes I add the oil to all the ingredients, no need to lightly brown. I promise it comes out delicious and it is so low maintenance. When I am having a large party I always prep this first and have had it sit for almost 6 or 7 hours before in the liquid with no problems, If you do prep it far in advance, make sure to give it a quick stir before putting it in the oven. And if all 15 people are adults or big eaters I would definitely do 2 pans.

      reply to this comment

  53. Kelly

    January 22, 2016 at 3:55 pm

    This is my new favorite recipe! I have a recipe for spanish rice on the stovetop but for some reason, the stove in my apartment will not cook it evenly. I stumbled upon your recipe and have made it many times. Each time, it comes out absolutely perfect! Thanks a bunch!

    reply to this comment

    • Maria

      January 25, 2016 at 11:01 pm

      Yay! I am so happy to hear that. I’m a little obsessed with it myself. I also do the similar thing for rice pilaf and add mushrooms, onion, garlic, peas and slivered almonds with the water, butter and chicken bullion, it’s delicious!.

      reply to this comment

    • Maria

      March 10, 2016 at 9:41 pm

      Hi Tammy, sorry to hear you’ve had bad luck with other recipes. I don’t use brown rice with this, but my friend does and she said it usually takes an extra 15-20 minutes. Hope that helps.

      reply to this comment

    • Maria

      March 28, 2016 at 10:45 pm

      Yes, but without some chicken bullion or chicken broth the flavor would change. I sometimes add 2 cups of tomato juice in place of two cups of chicken broth and throw in an extra bullion cube or two.

      reply to this comment

  57. Emily

    April 7, 2016 at 1:36 am

    I would like to try this recipe for “pigeon peas rice”. I need to cook for 100. Would have to make it in batches. I used to cook for up to 50 in the stove top but I need to make way more, faster.
    I will probably tweak all the seasonings and use some “sofrito” as well as “sazon”. When do you recommend I add the pigeon peas (theyre like beans)? at the start just like I do when cooking in the stove top?

    reply to this comment

  60. Tiffany

    August 16, 2016 at 4:17 pm

    If I make this following the directions, can I then transfer it to a crock pot on warm to keep until serving? There is about a 3 hour time gap from when I will cook this until it will be served.

    reply to this comment

    • Maria

      November 18, 2016 at 5:28 pm

      Hi Dani, sorry this is late, but if all the people are adults I would do 5 pans. I haven’t ever tried using a bigger pan and doubling it, but if you cover it and mix it well before starting to bake, it should work, you may need to cook it a little longer though. Check it at 1 hour and go from there.

      reply to this comment

    • Maria

      February 2, 2018 at 2:35 pm

      Hi Nicole, No need to saute them before baking. One of the great things about this recipe is it can all be tossed in a 9×13 pan and put in the oven and forgotten about for an hour. πŸ™‚

      reply to this comment

  66. Virginia

    February 10, 2018 at 9:37 am

    This is an awesome and easy dish to make. Allows time for other things to be prepared while it is in the oven….depending on what the other dishes are of course. I searched for something like this to compair to my Tex-mex friends rice. I must say, they were quite impressed, and think I used their all day-many hours of work and watching recipie that’s been in their families for years. Love it, make it often here. Thanks.

    reply to this comment

  67. Virginia

    February 10, 2018 at 9:40 am

    This is an awesome recipie. Easy to make, taste is ohhhhh so Tex-mex. friends think I spent all day watching for hours to make it just right. Got them fooled! Thanks for the recipient, I make if often, even just for husband and I.
    Virginia

    reply to this comment

  69. Julie

    April 4, 2018 at 8:02 pm

    This was a great easy recipe for when you need to free up time with a make ahead dish. In case it helps someone else, I doubled recipe in a roasting pan, added 15 minutes to baking time and it was cooked perfectly. I did add additional seasonings but that’s personal preference. On another note I do need to mention that while I completely understand and appreciate need for ads on blogs to finance your hard work, the graphic psoriasis med ad on here when I pulled up the recipe was far too unappetizing for a food blog! Yuck! Thanks for the recipe though!!

    reply to this comment

    • Maria

      April 18, 2018 at 7:41 pm

      Hi Julie, I’m glad you liked the rice recipe. I am sorry about the unappealing ad. I am surprised there was one for Psoriasis that popped up. I can check with my ad company to see if I can get that kind removed. A lot of the ads are generated by what the user has been searching previously. Hopefully there won’t be any more unappetizing ones pop up.

      reply to this comment

  70. Lori

    April 28, 2018 at 2:50 pm

    I followed directions to a β€œt”. While the rice turned out very good, (and so, so easy!) it was very gummy and mushy. I feel like there was too much liquid for the amount of rice. The oil, tomatoe sauce and the broth all add up to well over 5 cups of liquid for 2 1/2 cups of rice…. Is that correct? If I would like more of a tomato flavor is it ok to sub some of the chicken broth with the tomato sauce? How much total liquid is best?

    reply to this comment

    • Maria

      May 26, 2018 at 11:04 am

      That is so strange, I make this all the time and have never had it come out gummy or mushy. I am sorry you didn’t have great results. Maybe try 1/2 cup less broth next time.

      reply to this comment

    • Maria

      September 6, 2018 at 8:20 pm

      Hi Johanna, Sorry I am just now getting to your comment. When I make this for large groups I plan on one recipe feeding 10-14 depending on age and what else is being served. I think doing 8 or 9 times the original recipe will be plenty.

      reply to this comment

  73. Lori

    June 26, 2018 at 3:31 pm

    Somehow my post got intermingled with the previous one. My rice came out perfect…not mushy at all…just want a bit more tomato flavor. Can I change the proportion of tomato sauce and broth as long as it equals the same amount of liquid in the original recipe? What ratio would you suggest for a stronger tomato flavor? I’m making this tomorrow for 20 people. Thanks for your help!

    reply to this comment

    • Maria

      September 6, 2018 at 8:14 pm

      You can leave the amount of broth the same and just add a whole 8 ounce can of sauce for more tomato flavor. Another option is using the Knorr flavor cubes that are a chicken/tomato flavor if you can find them at your grocery store.

      reply to this comment

  77. Cat

    December 3, 2018 at 10:45 am

    This sounds great and I would like to try this for Christmas eve. I am thinking of making it in an iron dutch oven to hopefully keep it warm longer after it is done since I will have a buffet-style dinner with guests arriving at different times. Do you think I should cook it less time, since it might continue to cook a bit longer after removing from the oven due to the dutch oven retaining heat longer? I’ve never cooked or baked with dutch ovens so I have no idea what to expect.

    reply to this comment

    • Maria

      March 1, 2019 at 1:50 pm

      Sorry I didn’t see this earlier, I have been on maternity leave and am just now getting back to blogging. I would cook it about 10 minutes less if using cast iron and planning to keep it covered until serving.

      reply to this comment

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