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Spanish Rice Dish Recipe

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The bacon adds tremendous flavor to this spicy dish. I learned this tip from a friend while living in New Mexico. It's great served with any Mexican meal, or as a side dish with hamburgers or chicken.

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Spanish Rice Dish Recipe

Prep: 15 min. Cook: 35 min.

Yield: 12-14 Servings

15 35 50

Ingredients

1/2 pound sliced bacon, diced
2 cans (28 ounces each) diced tomatoes, undrained
1 can (10 ounces) tomatoes with green chilies with liquid, diced or 1 can (8 ounces) tomatoes with liquid, diced
2 cans (4 ounces each) chopped green chilies
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked long grain rice

Directions

In a Dutch oven, cook bacon until crisp. Drain fat. Add all remaining ingredients. Bring mixture to a boil; reduce heat. Simmer, uncovered, over medium-low heat, until rice is tender, about 35-40 minutes. Stir occasionally to prevent scorching. Yield: 12-14 servings.

Nutritional Facts 1 serving (3/4 cup) equals 148 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 462 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Spanish Rice in Country October/November 1992, p47

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Reviews for Spanish Rice Dish (3)

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Spanish Rice Dish

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Reviewed on Apr. 21, 2010 by jordie89

I thought this needed a lot of help... I had to work on it for a while before I got it to taste like good spanish rice. looking for a better recipe..

Reviewed on May. 21, 2009 by notesamy

Love this recipe!!!

Reviewed on Apr. 08, 2009 by Morningdove_Wa

I halved the recipe. And made a couple of additions, I added cumin, and garlic powder. Plus when it was done I added a can of drained and rinsed kidney beans.

Actually, it could be a complete meal, by the addition of dry cooked beans. Because beans and rice make a complete protein. Will definitely make this again.