Spanish Rice

Zutaten

• 2 Tbsp or ¼ oz Fresh cilantro
• 1 cup or 4 oz Fresh onions, chopped
• 1 cup or 5½ oz Fresh green peppers, chopped
• ½ tsp Fresh garlic cloves, minced
• 2 tsp Canola oil
• ¼ cup or 4 oz Fresh celery, chopped
• 1⅓ cups or 5½ oz Frozen corn
• ½ tsp Salt
• ¼ tsp Ground black pepper
• ½ tsp Chili powder
• 1 tsp Ground cumin
• ½ tsp Paprika
• ⅛ tsp Onion powder
• ⅛ tsp Cinnamon
• ¼ tsp Garlic powder
• ¼ tsp Oregano
• 1 cup Low-sodium beef broth
• 2 Tbsp or 1½ oz Canned no-salt-added tomato paste
• ⅓ cup or 2½ oz Canned no-salt-added diced tomatoes, undrained
• 1 cup or 7 oz Brown rice, long-grain, regular, dry, parboil
• 1 cup Water
• 1 Fresh lime
• - - OR
• 1 Tbsp Lime juice

Zubereitung

1. Preheat oven: Conventional oven: 350 °F. Convection oven: 325 °F.
2. Dice cilantro. Set aside 1 Tbsp for step 12.
3. Heat oil in a medium saucepan. Add onions, peppers, garlic cloves, and 1 Tbsp cilantro. Sauté uncovered over medium heat for 2 minutes.
4. Add celery, corn, salt, pepper, and spices. Continue cooking one additional minute, stirring constantly.
5. Add beef broth, tomato paste, and diced tomatoes to onion mixture. Bring to a boil. Reduce heat to low and cook for 5 minutes, stirring occasionally. Set aside for step 7.
6. Place brown rice in a medium baking dish (9” x 13” x 2”).
7. Pour 3 cups beef broth mixture over rice. Add water and stir. Cover baking dish tightly.
8. Bake: Conventional oven: 350 °F for 45 minutes. Convection oven: 325 °F for 40 minutes.
9. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
10. Remove from oven. Squeeze lime juice over rice. Stir well.
11. Critical Control Point: Hold at 140 °F or higher until served.
12. Garnish with remaining cilantro.
13. Serve 1 cup (portion with a 1 cup measuring cup or an 8 oz spoodle).