1949 Spanish Rice

"When life was simpler and few people traveled beyond their own community, the use of a single ingredient could imply an "exotic" flare. If a dish had pineapple in it, it would be called "Hawaiian"; if it had a green pepper added, then it was "Spanish" or "Mexican". This dish comes from those simpler, less global village times. It's from a 1949 Better Homes and Gardens cookbook and was my all time favourite dish when I was growing up on the farm. I even requested it as my Birthday Meal, that's how much I loved it! Very basic comfort food, not meant to compete with today's hotter foods or a gourmet palate. This recipe is now officially 60 years old and just as comforting and filling as it was when I was a child. And lastly, 60 years ago, this type of meal was called "Dining-in-a-Dish". :)"
 
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Ready In:
1hr
Ingredients:
8
Serves:
8
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ingredients

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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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Reviews

  1. Haven't made it yet, but want to thank you so much for a lovely piece of descriptive writing -- nostalgia combined with social history!
     
  2. I would like to let you know I love the story behind this -- This Spanish rice recipe is the one My Mom always made. I have to tell you now i change it up a little by adding mushroms too.
     
  3. I have always wanted a spanish Rice that used bacon but in other recipes because of salt my rice was always hard. Such a good idea to cook rice first. Only sub I used was Quick Brown Rice instead of white and since I like lots of flavor some chili powder
     
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<p>Thank you for visiting my chef's page and considering making any of my recipes. With so many to choose from, I'm honoured that you'd take the time to try mine. Thank you in advance!</p>
 
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