Spanish Rice Original
Description
This Spanish rice recipe gets dressed up with bacon, onion, green pepper, and a savory tomato sauce. Top it with corn and black olives, if desired.
Ingredients
•
1 cup chicken broth
•
1 cup tomato sauce
•
6 slices bacon
•
2 onions, diced
•
1 cup uncooked white rice
•
2 tomatoes, diced
•
2 green bell peppers, diced
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1/2 teaspoon chili powder
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1/2 teaspoon salt and ground black pepper
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1 (10 ounce) can sliced black olives, drained
•
1 (10 ounce) can whole kernel corn, drained
Directions
1
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.
2
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.
3
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.
4
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.