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.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
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

Step-By-Step

1In 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.

2Add the uncooked rice to the bacon fat/onion mixture in the skillet. Cook, stirring, several minutes.

3Stir 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.

4Cover 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