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My review
Spanish Rice Original
DEED330
"A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well."
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Ingredients
1 h 15 m servings 373 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
- Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.
Footnotes
- Cook's Note:
- If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.
Nutrition Facts
Per Serving: 373 calories; 18.5 g fat; 45.7 g carbohydrates; 8.7 g protein; 19 mg cholesterol; 1195 mg sodium. Full nutrition
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Reviews
Read all reviews 220289 Ratings
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Most helpful positive review
6/27/2007
This was a very good side dish. I followed the recipe except for one thing: I didn't have green peppers, so I did as another reviewer suggested, I used diced green chiles (I put the entire 4 oun...
Most helpful critical review
1/19/2009
I tryed this and decided that I liked my moms better. This is very close to my mom's recipe with a few verations. First my mom does not use chic stock, corn, or olives. She cooks bacon in large ...
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1/19/2009
I tryed this and decided that I liked my moms better. This is very close to my mom's recipe with a few verations. First my mom does not use chic stock, corn, or olives. She cooks bacon in large ...
6/27/2007
This was a very good side dish. I followed the recipe except for one thing: I didn't have green peppers, so I did as another reviewer suggested, I used diced green chiles (I put the entire 4 oun...
1/25/2007
Very good recipe - if you're wondering if you should use the bacon or not, I would recommend you do. The flavor wasn't overpowering, but it is important to make this dish flavorful and smoky.
12/31/2003
Fantastic side dish to the 'Chicken Enchiladas V' on this site. Rice turned out fluffy, not soggy, and had great flavor and color. I substituted 1/2 can of diced green chiles for the bell pepp...
3/20/2006
This rice was wonderful!! I didn't change anything I was real impressed how it turned out. And don't forget, once you put the lid on your rice- don't mess with it until the time is up.
4/27/2005
this is a terrific recipe! i used 4 thick slices of slab bacon (draining off about half the grease), jasmine rice, 4 roma tomatoes, 1 large onion & 1 large bell pepper. the kernel corn works ver...
8/9/2009
Wow! What a delicious dish! I didn't change anything about the recipe. It passed the "kid test" but not by a majority (1 of 3 enjoyed it and got 2nds) The next time I make it, I'll use less ...
1/18/2007
This was pretty good. Nice flavor though a little salty. Definitely don't need to ADD salt to this one...I added some diced chicken to make it a one pot meal. I liked it with shredded cheese ...