Baked Spanish Rice and Barley the Editors of Publications International, Ltd.
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|
|3||tablespoons quick-cooking barley|
|1/4||teaspoon black pepper|
- 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.
- 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.
|Saturated Fat||trace g|
|Total Fat||3 g|
|Calories from Fat||16 %|
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