Dee's Spanish Rice
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 cup cooked rice
- 1⁄2 cup diced onion
- 1⁄4 cup diced green pepper
- 5 slices bacon
- 10 ounces tomato soup
- 1 tablespoon chili powder
- 2 teaspoons sugar
- 1⁄4 cup water
directions
- Cook rice as usual.
- Fry bacon till crisp. It should be crisp, not soggy. Crumble bacon.
- In the bacon fat, fry the onion and green pepper till onion turns translucent.
- Combine cooked rice, onion, green pepper and crumbled bacon. Add a little salt and pepper and mix well.
- Add one can of tomato soup, chili powder (more or less, to taste) and sugar (optional).
- Add water to the consistency you like and cook till hot. Add extra tomato soup and water if needed.
- Can be a side dish or main meal. Tastes great reheated as well.
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Reviews
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This was SO good. I made this for Cinco de Mayo and I even got my youngest who is not a rice eater to eat it and he gave it two thumbs up. I left out the green pepper(personal preference) and after everything was cooked thru, I added slices of cheese and covered with the pan lid and the cheese melted in nice and gooey. This was a side for burritos and tacos. Next time I think I will make a casserole out of it with cooked hamburger, yummm. Thanks for posting this!!!
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Great side dish! Just two changes, one for religious reasons, one for personal taste reasons. We don't eat bacon, so I used some smoked beef instead, which I fried in a teflon pan until it was crisp. It didn't crumble, but I cut it into small pieces and tossed it in to the recipe. I also used a red pepper instead of green, we're not fans of green peppers here, prefer the sweeter red ones. Good recipe, I will certainly make it again!
Tweaks
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Great side dish! Just two changes, one for religious reasons, one for personal taste reasons. We don't eat bacon, so I used some smoked beef instead, which I fried in a teflon pan until it was crisp. It didn't crumble, but I cut it into small pieces and tossed it in to the recipe. I also used a red pepper instead of green, we're not fans of green peppers here, prefer the sweeter red ones. Good recipe, I will certainly make it again!
RECIPE SUBMITTED BY
I live in beautiful Portland Oregon with my partner. I try to live frugally and eat healthy. I cook a lot and bake a lot.
Over the last 2-3 years I've read a lot on diet, nutrition, healthy eating and healthy living. I've slowly changed over to non-toxic hand soap, toothpaste, and cleaning supplies. I also don't buy things with high fructose corn syrup, artificial sweeteners or colors or any type of MSG. We eat mostly whole wheat breads and no cookies or donuts. I gave up drinking diet anything and colas of all sorts on May 25, 2006.
I have two current favorite cookbooks. One is called "Vegan with a Vengeance" by Isa Chandra Moskowitz and the other is "Table for Two" by Joanne Stepaniak.
From VwaV I found a great way to make brussels sprouts, which before I could never stand. Also pizza sauce, a great pizza dough, a chickpea broccoli casserole and wonderful peanut butter oatmeal cookies. From Table for Two, I got the 1000 island dressing recipe I use for salad dressing. Also a non dairy potato corn chowder.