Hamburger Spanish Rice With Bacon
photo by Cindi-Marie-Bauer
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
5-6
ingredients
- 6 slices bacon, thick sliced bacon
- 1 lb hamburger
- 1 medium onion, chopped
- 1⁄2 of one green bell pepper, chopped
- 1 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon chili powder
- 1 teaspoon jarred minced garlic
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup ketchup
- 2 cups water
- 1 (14 1/2 ounce) can tomatoes, cut-up (See *Note)
- 2⁄3 cup long grain white rice (See *Note)
directions
- In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.
- In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables; then drain in a colander.
- Return cooked beef and vegetables to the skillet, then add the remaining ingredients.
- Crumble bacon slices, and add to the skillet, and stir.
- Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes, or until rice is tender and liquid is absorbed.
- *Note: You can substitute stewed tomatoes for the regular canned tomatoes. Plus substitute instant brown rice long grain, for the long grain white rice.
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Reviews
-
I remember when my mom cooked this. Big pot of hamburger rice (She called it Spanish rice) and flour tortillas. The only thing different in this recipe is the bacon. And what isn't good about that. I was not going to go to the store for a bell pepper just to use half, or all, for that matter. So, I used a Hatch green chili instead. My only tweak. This isn't like I remember mom's. It's better. NOTE: I was thinking about using a Pablano chili, but I am saving those for Roasted Pablano cream corn.
RECIPE SUBMITTED BY
Cindi-Marie-Bauer
Marshfield, Wisconsin
I enjoy cooking, baking, sharing recipes on various websites and forums. I've always been interested in the paranormal, haunted houses, U.F.O.'s, and people who've experienced near death experiences.