Source: Rice

Baked Louisiana Red Rice A Southern style dish, ready to bring a smile to anyone's face. Rating: Serves: 4-6 Prep Time: 10 minutes Cook Time: 25 minutes

 

1 can (15 ounces) whole tomatoes in juice, drained and seeded 2 tablespoons olive oil 1 small onion, chopped 1/2 cup green bell pepper, chopped 1 cup long grain white rice 1 garlic clove, minced 1 1/2 cups chicken broth 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon cayenne, or to taste Preheat the oven to 350 degrees. Lightly oil a 1 1/2-quart round baking dish. In a blender, process the tomatoes to a puree. In a medium-size nonreactive saucepan, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring often for about 5 minutes, or until onion is softened. Add the rice and garlic and cook, stirring for about 2 minutes, or until rice grains turn chalky-white. Stir in the broth, tomato puree, basil, thyme, salt and cayenne. Bring to a simmer. Transfer to the prepared baking dish and cover tightly. Bake for 20 -25 minutes, or until rice is tender and all the liquid has been absorbed. Remove from the oven and let stand for 5 minutes. Fluff with a fork and serve immediately.