Hearty Spanish Rice

Becca Balk


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.


★★★★★ 1 vote

6 - 8
15 Min
40 Min


  • 4 - 8 slice
  • 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
  • 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

How to Make Hearty Spanish Rice


  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.

Printable Recipe Card

About Hearty Spanish Rice

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

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