Baked Spanish Rice

Discussion in 'Rice & Grains' started by flash, Sep 23, 2006.

  1. flash

    flash Guest

    Baked Spanish Rice

    4 bacon slices
    1 cup chopped onions
    ½ cup diced green pepper
    1 16-ounce can tomatoes, diced
    water
    1 8-ounce can tomato sauce
    2 tsp sugar
    1 tsp salt
    1 ½ cup regular long-grain rice (uncooked)
    ½ cup shredded cheddar cheese (or more)

    Preheat oven to 350oF. In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons drippings.

    In hot drippings, cook onions and green pepper until tender, stirring often, about 5 minutes.

    Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 ¾ cups. (Cut up tomatoes if not diced).

    To onion mixture, add liquid, tomatoes, tomato sauce, sugar, and salt; heat to boiling. Grease 1 ½ quart casserole dish.

    Remove from heat and stir in rice; pour into casserole. Cover; bake 35 minutes or until rice is tender and liquid is absorbed.

    Fluff rice with fork; sprinkle with cheese and bake 5 minutes or until cheese melts. Garnish with bacon and serve.
     

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