Spanish Rice Dish Recipe

4.5 4 5
Spanish Rice Dish Recipe
Spanish Rice Dish Recipe photo by Taste of Home
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Spanish Rice Dish Recipe

Read Reviews
4.5 4 5
Publisher Photo
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.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

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

Nutritional Facts

3/4 cup: 148 calories, 3g fat (1g saturated fat), 5mg cholesterol, 462mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
Originally published as Spanish Rice in Country October/November 1992, p47

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JTayFil User ID: 6198875 26518
Reviewed Apr. 21, 2013

"Excellent recipe! Couldn't be any easiser.... just put everything in a pot and simmer. I was so glad to find a spanish rice recipe that called for regular rice instead of instant. I did not use any bacon. I used Basmati rice and instead of using 2 large cans of diced tomatoes, I used only 1 and added 2 cups of chicken broth along with the sauce and diced tomatoes w/green chilies. I couldn't find canned chopped green chilies so I used 1/4 cup of sliced canned jalapenos that I chopped. I also added cumin, garlic powder and kidney beans like one reviewer suggested. I ommitted the salt d/t using the broth. The flavor was outstanding. It had a nice bite to it because of the jalapenos and we topped it with a dollop of sour cream. My husband and I wanted something other than just steamed rice and this really hit the spot. Another great recipe to fall back onto!"

MY REVIEW
jordie89 User ID: 1323364 36984
Reviewed Apr. 21, 2010

"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.."

MY REVIEW
notesamy User ID: 1804527 11057
Reviewed May. 21, 2009

"Love this recipe!!!"

MY REVIEW
Morningdove_Wa User ID: 137969 58811
Reviewed Apr. 8, 2009

"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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