Rosa's Christmas Eve Baked Spanish Rice

• 1 C rice
• 2 C hot chicken broth
• 1/4 C chopped yellow onion
• 1/4 C bell pepper, diced
• 1 clove garlic, minced
• 6-8 T extra virgin olive oil
• 1 10 oz can diced tomatoes
• 1 tsp oregano
• 1 tsp ground ancho chili
• 1/2 tsp cumin
• sea salt and freshly ground black pepper
• parsley, chopped, for garnish (optional)

Preheat your oven to 425º.  Add 6-8 tablespoons of extra virgin olive oil to the bottom of  a six-quart casserole or baking dish.  Make sure it covers the bottom.  Next, add the rice, onion, garlic, tomatoes and bell pepper. Stir to coat with the olive oil.  Then, pour in the hot stock.  Season with the oregano, ground ancho pepper, cumin, and the salt and pepper.  Stir well, to combine all flavors and ensure an even texture.  Bake uncovered for 45 minutes to an hour.  If you are baking next to chicken and have to reduce the heat, the cooking time may be longer.  Make sure all liquid is evaporated.  Before serving, fluff with a fork and garnish with parsley.

Serves 4.