Baked Spanish Rice

This recipe is courtesy of Pat Gibson. Serve it with Pat’s barbecued pork!




  • ½ onion, chopped
  • 2 tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno minced
  • 1 tablespoon tomato paste
  • 2 ½ cups chicken broth
  • 2 ½ cups brown rice
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 cup frozen corn
  • 1 cup frozen sweet peas
  • 1 tablespoon lime juice
  • ¼  cup chopped cilantro


Preheat oven to 375. In a blender, combine onion, tomatoes, garlic, jalapeno, and tomato paste until smooth. Mix in the broth. Pour into a sauce pan and bring to a simmer over medium heat Spread the rice over the bottom of a 9x13 glass lasagna pan and sprinkle with the olive oil. When the broth mixture comes to a simmer pour it over the rice and mix all together with the salt. Cover tightly with foil and bake in the oven for one hour. After an hour, pull out the dish and mix in the corn and peas. If the rice is not quite soft, add another ¼ cup of broth. Place back in the oven for 10 minutes to heat the vegetables through. To serve, add the lime juice and cilantro and transfer to a serving bowl.