Spanish Rice with Bacon


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.

Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
6 servings


  • 6 bacon strips, diced

  • 1 tablespoon canola or vegetable oil

  • 1 medium onion, chopped

  • 1 cup uncooked long grain rice

  • 1 ¾ cups water

  • 2 large tomatoes, chopped

  • 1 medium green pepper, chopped

  • 2 jalapeno peppers, seeded and chopped*

  • 1 teaspoon chili powder

  • ½ 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.


When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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