I've tried a lot of variations on baked rice, and wanted to try it with Mexican flavors. It's so easy to let the rice bake away while you take care of other things, or prep the rest of the meal. Garnish with additional green onions if you like.
Ingredients
- ½ cups parboiled rice (such as Uncle Ben's®): 1 piece
- canola oil: 2 Tbsp
- green bell pepper: 1 piece (chopped)
- onion: 0.5 piece (chopped)
- green onions: 2 piece (sliced)
- packet sazon seasoning with saffron (such as Goya® Azafran): 1 piece (.18 ounce, optional)
- ground cumin: 1 tsp
- garlic powder: 0.5 tsp
- ground coriander: 0.5 tsp
- salt: 0.25 tsp (to taste)
- ½ cups water: 1 piece
- tomato sauce: 0.75 cup
- fresh cilantro: 2 Tbsp (minced)
- lime: 1 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir to coat rice completely. Stir in green pepper, onion, and green onions. Season with sazon seasoning, cumin, garlic powder, coriander, and salt.
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Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Heat until simmering, about 2 minutes. Pour over the rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
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Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover and fluff with a fork. Stir in cilantro and squeeze lime juice over the top.
