Monday, August 18, 2008

Spanish Rice

Also for our Fiesta I made Spanish Rice. I have tried the boxed variety from Uncle Ben's and a few of the others and have never been impressed. I got this one from also. The bacon gave it a smoky flavor which really added to the overall taste. I went a little lighter on the green pepper as the boys in our family are not fans. I ended up doubling this recipe and it made quit a bit. Try and tell me what you think.

Spanish Rice Original


1 cup chicken broth
  • 1 cup tomato sauce
  • 6 slices bacon
  • 2 onions, diced
  • 1 cup uncooked white rice
  • 2 tomatoes, diced
  • 2 green bell peppers, diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt and pepper to taste
  • 1 (10 ounce) can sliced black olives, drained (optional)
  • 1 (10 ounce) can whole kernel corn, drained (optional)

    1. In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.

    2. In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.


    • If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.


    Steff said...

    Sweet! I've been wanting a good Spanish Rice Recipe. I usually use the Lipton Spanish Rice mix but I recently realized it has MSG in it and we've had two different Doctors tell us to keep Charlie away from that. I'm excited to try this. Thanks for sharing.

    gramma said...

    I can verify this Spanish Rice was the best I've eaten. I couldn't stop taking just one more spoon full.