Mexican Rice Casserole

• 13 cup olive oil
• 3 cups yellow onion chopped
• 1 cup sweet red bell peppers chopped, about 1 each
• 1 cup green bell peppers chopped, about 1 each
• 13 cup jalapeno pepper chopped seeded
• 1 tablespoon garlic minced
• 2 1/2 cups long grain rice white
• 2 1/2 cups chicken broth, low salt or chicken stock
• 1 1/2 pounds italian plum (roma) tomatoes peeled, seeded, and chopped ripe, about 2 cups
• 2 teaspoons salt or more to taste
• 2 teaspoons essence Emeril's Southwest
• 2 pinch saffron threads optional
• 13 cup scallions, spring or green onions thinly sliced, optional

1. Preheat the oven to 350F (180C).
2. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
3. Add the onions, bell peppers, and jalapenos and cook, stirring, until soft, about 4 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the rice and cook, stirring, until opaque and nutty in aroma, 2 to 3 minutes.
6. Add the chicken broth, tomatoes, salt, Southwest Essence, and saffron, if using.
7. Stir well and bring to a boil.
8. Cover with a tight-fitting lid and transfer to the oven.
9. Bake until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
10. Remove from the oven and let sit, undisturbed, for 5 to 10 minutes.
11. Fluff the rice with a fork and stir in the green onions and cilantro, if desired.
12. Serve hot.

olive oil, yellow onion, sweet red bell peppers, green bell peppers, jalapeno pepper, garlic, long grain rice, chicken broth, italian plum, salt, scallions

Taken from recipeland.com/recipe/v/mexican-rice-casserole-49474 (may not work)