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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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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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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.
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.
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