Spanish Rice Bake
| Nutrition Information | |
| Calories: | 200 |
| Total Fat: | 10g |
| Saturated Fat: | 1.5g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 190mg |
| Carbohydrates: | 35g |
| Dietary Fiber: | 5g |
| Sugars: | 7g |
| Protein: | 12g |
| Vitamin A: | 1000iu (20%) |
| Vitamin C: | 4.8mg (8%) |
| Calcium: | 200mg (20%) |
| Iron: | 1.8mg (10%) |
1 cup sliced onions
2 cups sliced mushrooms
2 cups cooked brown rice
1-1/2 cups low-sodium chicken broth
16-ounce can stewed diced tomatoes (with juice)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/4 cup shredded carrots
1/4 cup grated Parmesan cheese
Preheat the oven to 400º.
In a large Dutch oven over medium-high heat, saute onions and mushrooms; cook and stir for 5 minutes.
Add the rice, broth, tomatoes (with juice), seasonings and carrots; cook and stir for 6-8 minutes.
Sprinkle the cheese over the rice mixture. Transfer the pot to the oven; bake uncovered for 5-10 minutes, or until the cheese melts.
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