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California-Style Spanish Rice

Total Time

Prep: 15 min. Cook: 50 min.


8-10 servings

Back in the 1920s, my great-aunt Mable lived with her four children in an old World War I army tent. She had to be creative in her cooking, and this was one dish she relied on.


  • 4 bacon strips, diced
  • 3/4 cup chopped onion
  • 2 tablespoons olive oil
  • 1 cup uncooked long grain rice
  • 1 can (14-1/2 ounces) beef broth
  • 1 cup diced green pepper
  • 1 cup diced sweet red pepper
  • 1 can (14-1/2 ounces) stewed tomatoes


  1. In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside.
  2. In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.

Nutrition Facts

1/2 cup: 170 calories, 8g fat (2g saturated fat), 6mg cholesterol, 291mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 3g protein.

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