Spanish Rice with Bacon Recipe

5 1
Spanish Rice with Bacon Recipe
Spanish Rice with Bacon Recipe photo by Taste of Home
Publisher Photo

Spanish Rice with Bacon Recipe

Be the first to add a review
5 1
Publisher Photo
In Siloam Springs, Arkansas, David Bias adds bacon to this zippy rice dish for a flavorful change of pace. "Being big fans of Mexican food, my family loves this recipe," he shares.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.

Ingredients

  • 6 bacon strips, diced
  • 1 tablespoon canola or vegetable oil
  • 1 medium onion, chopped
  • 1 cup uncooked long grain rice
  • 1-3/4 cups water
  • 2 large tomatoes, chopped
  • 1 medium green pepper, chopped
  • 2 jalapeno peppers, seeded and chopped*
  • 1 to 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt

Directions

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spanish Rice with Bacon in Quick Cooking March/April 2003, p36

Nutritional Facts

3/4 cup: 287 calories, 12g fat (4g saturated fat), 16mg cholesterol, 514mg sodium, 34g carbohydrate (0 sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

  • 6 bacon strips, diced
  • 1 tablespoon canola or vegetable oil
  • 1 medium onion, chopped
  • 1 cup uncooked long grain rice
  • 1-3/4 cups water
  • 2 large tomatoes, chopped
  • 1 medium green pepper, chopped
  • 2 jalapeno peppers, seeded and chopped*
  • 1 to 1-1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spanish Rice with Bacon in Quick Cooking March/April 2003, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpanish Rice with Bacon

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review