Friday, November 15, 2013

Spanish Rice

I always enjoyed eating at my mom-in-law's table...and Spanish Rice was a dish she served often.  I've made a few changes to her recipe over the years (adding salsa for some zip and using diced tomatoes instead of tomato soup)...but whenever I make Spanish Rice I am always reminded of 'mom'.  Serve with green salad and warm dinner rolls for the perfect fall meal.

  • 1 1/2 cup long-grain rice, white or brown...uncooked
  • 1 teaspoon salt
  • 6-8 slices bacon*
  • 1/2 cup chopped onion
  • 1 green bell pepper, chopped
  • 1 398 ml can diced tomatoes (about 1 pound)
  •  1/2 cup hot salsa
  • 1/8 teaspoon black pepper
  1. Cook rice according to directions...adding salt if desired.
  2. Fry bacon in large skillet until crisp.
  3. Remove bacon from skillet and pour off all but two tablespoons of drippings.
  4. Add chopped onion and green pepper to skillet; saute until tender.
  5. Stir in cooked rice, bacon, diced tomatoes, salsa and pepper.
  6. Cook uncovered on low heat for about 15 minutes.
Serves 4-6

*Variation: Omit bacon and add 2 cups of  cooked ham.