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Source: Rice

Baked Louisiana Red Rice
A Southern style dish, ready to bring a smile to anyone's face.
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Serves: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 can (15 ounces) whole tomatoes in juice, drained and seeded
2 tablespoons olive oil
1 small onion, chopped
1/2 cup green bell pepper, chopped
1 cup long grain white rice
1 garlic clove, minced
1 1/2 cups chicken broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon cayenne, or to taste




Preheat the oven to 350 degrees. Lightly oil a 1 1/2-quart round baking dish.

In a blender, process the tomatoes to a puree.

In a medium-size nonreactive saucepan, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring often for about 5 minutes, or until onion is softened. Add the rice and garlic and cook, stirring for about 2 minutes, or until rice grains turn chalky-white.
Stir in the broth, tomato puree, basil, thyme, salt and cayenne. Bring to a simmer. Transfer to the prepared baking dish and cover tightly.

Bake for 20 -25 minutes, or until rice is tender and all the liquid has been absorbed. Remove from the oven and let stand for 5 minutes. Fluff with a fork and serve immediately.





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