What sort of BiCultural casa would this be if we didn’t make Spanish rice? We actually love this dish and it pairs wonderfully with so many different meats that it can be used even on night when Mexican isn’t on the menu.
Spanish Rice
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 1/4 cup Bacon Grease, hot (or you can use oil)
- 2 cups Long Grain White Rice
- 1/2 cup Yellow Onion, diced
- 1 cup, chopped Red & Green Pepper
- 1 – 7 3/4 oz can El Pato Tomato Sauce, Yellow Can
- 1 1/2 Tbsp Chili powder
- 2 tsp Salt
- 3 cups Hot Water
- 1 – 14.5 oz can Mexican Stewed Tomatoes
Instructions
- 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.
- 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 1/4 cup more water near the end.
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This is an interesting way to make Spanish rice I am allergic to bell peppers so I definitely can’t use those.
this looks great. i love all the colors and peppers in the rice. spanish rice is my favorite. i love the flavors in it.
I love Spanish Rice and have not eaten it for probably 20 years. Thank you for sharing this recipe.