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Spanish Rice Dish

The bacon adds tremendous flavor to this spicy dish. I learned this tip from a friend while living in New Mexico. It's great served with any Mexican meal, or as a side dish with hamburgers or chicken.
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    12-14 servings

Ingredients

  • 1/2 pound sliced bacon, diced
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 1 can (10 ounces) tomatoes with green chilies with liquid, diced or 1 can (8 ounces) tomatoes with liquid, diced
  • 2 cans (4 ounces each) chopped green chilies
  • 1 can (8 ounces) tomato sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups uncooked long grain rice

Directions

  • In a Dutch oven, cook bacon until crisp. Drain fat. Add all remaining ingredients. Bring mixture to a boil; reduce heat. Simmer, uncovered, over medium-low heat, until rice is tender, about 35-40 minutes. Stir occasionally to prevent scorching.
Nutrition Facts
3/4 cup: 148 calories, 3g fat (1g saturated fat), 5mg cholesterol, 462mg sodium, 25g carbohydrate (2g sugars, 1g fiber), 4g protein.

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