Baked Mexican Rice

[Guest guest]

Baked Mexican Rice

 

1 can (28 oz.) diced tomatoes, undrained

1 cup chopped onion

1 cup chopped celery

3/4 cup chopped green bell pepper

2/3 cup uncooked long grain rice

1/3 cup vegetable oil

1 bay leaf

1 to 2 tsp. salt

1/4 tsp. ground black pepper

 

Combine all ingredients in a 2 quart baking dish; mix well.

 

Cover and bake in a preheated 350° F., oven for 1 to 1-1/4 hours or until

rice is tender,

stirring occasionally. discard bay leaf before serving. 

 

Yield: 4 to 6 servings.