Tuesday, November 30, 2010

Spanish Rice

You all know I love to cook. I have a few go-to recipes, and this is on of them.
I first had this rice about 20 years ago, at my friend Jill's house back in Arkansas. I think the recipe is her mothers, but nevertheless, it has stood the test of time. The bacon really makes it, so don't skip it!

Jill's Spanish Rice

5-6 slices bacon, stacked, and sliced
1 medium onion, chopped
1 bell pepper, chopped
1 cup rice
1 14.5 oz can stewed tomatoes
1/4 cup ketchup
2 cups water
salt and pepper to taste
2 tsp sugar

Saute bacon in pan until brown. Remove and drain on paper towels, until cooled. Reserve 2 tbsp grease in pan.
Over medium heat, saute onions and bell peppers for about 2 minutes. Add rice, stir until rice is coated, and starts to brown, about 3 minutes. Add tomatoes, ketchup water, salt/pepper, and sugar to pan. Stir to combine, reduce heat to low and simmer, uncovered for 20 minutes. (This rice will need to be stirred about every 5 minutes to prevent sticking) To serve, top with bacon pieces.
We often serve this with cheese enchiladas, and a salad. Enjoy!

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