Grandma's Spanish Rice

Grandma's Spanish Rice

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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
  • 1/2
    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

How to Make Grandma's Spanish Rice


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

Printable Recipe Card

About Grandma's Spanish Rice

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

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