Betty Crocker 1950s Spanish Rice

Total Time
55mins
Prep 25 mins
Cook 30 mins

the original

Ingredients Nutrition

Directions

  1. In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
  2. Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
  3. Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
  4. NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
  5. ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.

Reviews

(4)
Most Helpful

This is the EXACT recipe I remember my mom making in the late '60's and early '70's! My mom's Betty Crocker cookbook was lost in a divorce settlement and I am not on good terms with my father, SO thank you so much for posting this! I vividly remember the sight, smell, and process that my mom used to make! :)

Church M. April 14, 2014

I have been making this for years! When I first made it, I added a lb. of browned ground beef; Recently, for a healthier version, I use turkey bacon, brown rice and add a lb. of browned ground turkey - it's still delicious!

Mons114 February 25, 2011

I've made this recipe many times over the years and love it. I am a snow bird and didn't have the recipe with me in Arizona, but was happy to find it on your website. The only difference is that I add a topping of either cheddar or jack cheese before baking. Otherwise it's the same. Sometimes I substitue a can of Rotelle (Original) instead of the diced tomatoes. JW

j.weible February 25, 2010

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