chelsea'srecipes

Spanish Ribs and Rice
Natalie Miranda
This is one of Craig’s favorites.
2 T. vegetable oil
1 ½ c. Long Grain rice
1 lb. small pearl onions
3 lbs. baby back ribs (halved)
4 c. chicken broth
2 tsp. salt (optional)
1 tsp. Thyme
¼ tsp. freshly ground pepper
1 10-oz. pkg. frozen peas
1 red pepper (optional)

Using a large, heavy sauté pan, toast rice in oil and remove, putting in the bottom of a casserole dish. Peel and split onions. Brown on both sides in the same pan as the rice, adding more oil if necessary. Remove and place on top of the rice in the casserole. Using the same pan, brown each side of the ribs and, again, place in the casserole on top of the onions and rice. Pour the chicken broth into the pan with the oil and rib drippings. Add salt, thyme, and pepper. Bring to a boil and pour over the items in the casserole.

Bake for 45 minutes at 350°. Stir the peas into the casserole and continue baking an additional 15 minutes.

While baking finishes, ‘roast’ the pepper over an open stove flame and place in a brown paper bag for 5 minutes. After cooling period, peel the skin off the pepper and slice lengthwise.

When casserole is complete, top with peppers and serve.