This is a wonderful accompaniment to any Mexican meal. I have not encountered a better Spanish rice anywhere including fine Mexican restaurants.
1 (32 oz.) can tomatoes, crushed
1 medium onion, cut into eights
1 green pepper, cut into eights
1 cup Monterey Jack cheese, shredded
1 teaspoon salt,
1/4 teaspoon garlic salt
1/4 teaspoon oregano
1/8 teaspoon pepper
2 cups quick cooking white rice, uncooked
1. Heat oven to 350 degrees.
2. Grease a 2 quart baking dish.
3. Put all ingredients except for rice into a blender. Pulse for several cycles.
4. In bowl, combine rice and tomato mixture.
5. Pour into prepared dish.
6. Cover and bake 35 to 40 minutes.
Serves 10
