Baked Spanish Rice and Barley

Baked Spanish Rice and Barley

Baked Spanish Rice and Barley


Makes 4 servings


1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
2 teaspoons vegetable oil
1 cup coarsely chopped seeded tomatoes
1 cup reduced-sodium chicken broth
1/2 cup uncooked white rice
1/2 cup water
3 tablespoons quick-cooking barley
1/4 teaspoon black pepper
1/8 teaspoon salt


  1. Preheat oven to 350°F. Coat 1-1/2-quart casserole with nonstick cooking spray. Cook and stir onion, bell pepper and garlic in oil in medium saucepan over medium heat until vegetables are tender. Stir in tomatoes, broth, rice, water, barley, black pepper and salt. Bring to a boil over high heat.
  2. Pour mixture into prepared casserole. Cover; bake 25 to 30 minutes or until rice and barley are tender and liquid is absorbed. Fluff rice mixture with fork.

Nutritional Information

Sodium 83 mg
Protein 4 g
Fiber 3 g
Carbohydrate 32 g
Saturated Fat trace g
Total Fat 3 g
Calories from Fat 16 %
Calories 167

Dietary Exchange

Vegetable 1-1/2
Starch 1-1/2
Fat 1/2

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