1949 Spanish Rice
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 lb bacon (Regular, NOT thick cut!)
- 1 Spanish onion, chopped very fine
- 1 green pepper, chopped very fine
- 2 (15 ounce) cans diced tomatoes, do not drain (with green pepper, celery, and onion)
- 6 cups cooked rice
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 ounces cheddar cheese (Mild-type and Shredded)
directions
- Heat oven to 350 degrees.
- Cook rice; reserve in large 6 quart bowl. Cover so it does not dry out.
- Grease a 4 quart casserole dish, set aside.
- Fry bacon until crisp; cool and crumble into pieces the size of your thumb nail. Reserve to add back into mixture.
- Cook onion and green pepper in reserved bacon fat; cook slowly until onion is soft and yellow. Add cans of tomatoes and heat until simmering. Cover.
- Add crumbled bacon, salt and pepper to the reserved rice mixture, stirring well to combine.
- Pour hot onion, pepper and tomato mixture into rice/bacon. Stir well to combine.
- Place mixture in prepared casserole dish. Sprinkle the shredded Cheddar Cheese on top.
- Bake for 30 minutes until cheese is melted and slightly browned and mixture is bubbly. Remove from oven. Allow to set for 10 minutes before serving.
- This freezes exceptionally well! Cut into portions; freeze. Heat on Medium in microwave for 3-5 minutes.
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RECIPE SUBMITTED BY
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