This dish is such a nice twist in ant traditional rice pilaf recipe. Did I mention its baked? Who knew you could bake rice? I made this for a birthday party we hosted for my father in law as a different option from the traditional bbq menu. I <3 any and all Spanish foods. So any time I get to make it I jump at the opportunity because well the hub's isn't so crazy about it. I will never understand! You could always cook it on the stove top just like a traditional rice recipe as well, I have done both.
2 tablespoons butter
2 cups chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 cups uncooked long grain rice
1/2 cup orzo pasta
1 can (28 ounces each) petite Diced Tomatoes, undrained
1 packets Sazón GOYA with Annatto
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
3 cups chicken or vegetable stock
1 cup frozen baby peas
Fresh cilantro for garnish
In a small skillet over medium heat, saute the onion, garlic and bell pepper in the butter until tender. Transfer to a large bowl. Stir in the remaining ingredients.
Pour mixture into ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 1-1/2 hours.
Garnish with fresh chopped cilantro.
*Shared with Wonderful Wednesday, Riverton Housewives, Show and Share Wednesday, What's Cookin Wednesday,