Hearty Spanish Rice

Becca Balk

By
@Rayn

Another family favourite, goes great with enchiladas or tacos. I frequently add frozen mixed vegetables (to the rice just before step 3.) If you don't have or don't want the bacon, no worries. Just use a couple Tablespoons of shortening or butter to cook the onion, garlic and rice. Recipe can be easily doubled for a larger gathering.


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Rating:

Comments:

Serves:

6 - 8

Prep:

15 Min

Cook:

40 Min

Ingredients

4 - 8 slice
bacon
1 medium
onion, diced
1 - 2 clove
garlic, minced
1 c
uncooked long grain rice
1
28-oz. can tomatoes, diced, undrained
1
8-oz can tomato sauce
1 c
water
1 Tbsp
chili powder
1
4-oz. can diced green chile peppers
1 Tbsp
brown sugar
1 - 2 tsp
worchestershire sauce
several dashes of bottled hot sauce
salt and pepper to taste
grated cheddar cheese

Directions Step-By-Step

1
In a large skillet, cook the bacon, reserving bacon fat. Drain on paper towels and crumble; set aside. Saute the onion and garlic in the reserved fat until onion is translucent.
2
Add the uncooked rice to the bacon fat/onion mixture in the skillet. Cook, stirring, several minutes.
3
Stir in the canned tomatoes, tomato sauce, water, green chile, chili powder, brown sugar, worchestershire sauce, hot sauce, salt and pepper. Bring to boiling, stirring occasionally. Reduce heat.
4
Cover and simmer on low heat until rice is tender and the liquid is absorbed, about 20-30 mins. Top with grated cheese and crumbled bacon.

About this Recipe

Course/Dish: Rice Sides
Other Tag: Quick & Easy