Grandma's Spanish Rice Recipe

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Grandma's Spanish Rice

Candace Lemings


My grandfather (who is actually my mom's step-father) is of Latino ethnic background, so naturally my grandmother learned some Latino recipes, then she tweaked them to make them her own. This is one of the favorites!

★★★★★ 1 vote
~ 8 to 10
1 Hr
Stove Top


1 lb
fresh or frozen shrimp, peeled, de-veined
4 slice
1 Tbsp
cooking oil (optional)
1 small
onion, minced
green bell pepper, diced
1 (16oz) can(s)
stewed tomatoes
1 (8oz) can(s)
tomato sauce
1/2 tsp
basil, dried or fresh
1/2 tsp
chili powder
1/2 tsp
oregano, dried or fresh
1/2 tsp
1/4 tsp
black pepper
2 c
chicken bouillon
1 c
long grain rice, uncooked


1Rinse and drain shrimp. Set aside.
2In large skillet, fry bacon till almost crisp; crumble and set aside.
3Using the bacon grease, or cooking oil if preferred, begin cooking the rice, onion, and bell pepper until onions become clear.
4Add bacon, tomatoes, sauce and seasonings; stirring well.
5Add bouillon. Cover and cook until rice is almost done.
6Add shrimp and cook, stirring frequently until rice and shrimp are both done.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Spanish
Other Tag: Heirloom
Hashtag: #shrimp