Spanish Rice

Spanish Rice is a dish that I often service as a “Side” with Mexican meals. I love this version.

Spanish Rice
Flavorful, easy, delicious Spanish rice that is better than any San Francisco Treat.
Author:
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¼ cup Bacon Grease, hot (or you can use oil)
  • 2 cups Long Grain White Rice
  • ½ cup Yellow Onion, diced
  • 1 cup, chopped Red & Green Pepper
  • 1 - 7¾ oz can El Pato Tomato Sauce, Yellow Can
  • 1½ Tbsp Chili powder
  • 2 tsp Salt
  • 3 cups Hot Water
  • 1 - 14.5 oz can Mexican Stewed Tomatoes
Instructions
  1. Preheat bacon grease and add rice. Stir frequently until browned. When almost to the desired color, add in peppers and onion. Cook until soft and rice is the proper color.
  2. Add water, El Pato tomato sauce, chili powder, salt, and stewed tomatoes. Cover and reduce heat to low. Cook for approximately 10-15 minutes, or until rice is tender. Watch for doneness and moisture level. You may need to add ¼ cup more water near the end.

Cooking Lesson

Heat your bacon grease or oil in a skillet until hot. Add your rice and brown, stirring frequently.

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When the rice is about ¼ of the way toasted, add in your peppers and onions.

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Cook until the veggies are soft and the rice is toasty brown.

Next add to the skillet your tomato sauce, chili powder, salt, hot water, and stewed tomatoes. Cover and cook until rice is tender. Check near the end of the cooking time to see if you need to add a bit more water.

 

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