Recipe by CarrolJ
This is a meaty spanish rice with lots of flavor. I never really liked most Spanish rice dishes because they seemed too bland until I ate a version of this one at a family reunion. I tweaked it so that it had lots of taste without the green peppers some people use because I have a son who hates them. If you like them feel free to add them to the dish.
Top Review by Domestic Goddess
Made this for tonights supper, but thought it was a bit too salty. I did add more of the sausage, 1lb., plus I doubled the amount of cumin and chili powder (to spice it up a bit). I used an entire (6-ounce) can of tomato paste, as I didn't want to throw out the rest, but wished I would of added a can of tomatoes instead, as I much prefer bits of tomatoes in my Spanish Rice dishes. I also cut back on the amount of rice, and only added 1/2 cup, then cooked this for 30 minutes. If and when I make this again, I will eliminate the salt, make it with canned tomatoes, omit the tomato paste, and add some chopped green bell peppers, as I like them in my Spanish Rice Dishes as well. Thank you for the recipe Carrol.
- 1⁄2 lb of mild breakfast sausage (or spicier if you wish more bite)
- 1⁄2 lb bacon
- 1 medium onion
- 2 teaspoons fresh crushed garlic
- 1⁄2 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 3 ounces tomato paste
- 3 cups water
- 1 1⁄2 cups uncooked rice
Directions See How It's Made
- Cook sausage and crumble in small pieces and set aside.
- Cook bacon until crisp, drain then crumble into small pieces and add to the sausage.
- Saute the onion and garlic in the bacon drippings until golden, drain on paper towels, then add to meat mixture.
- In a large saucepan bring the water and tomato paste to a boil.
- Add the rice, cover and cook over medium-low heat for 20 minutes.
- Add meat mixture to rice mixing well and serve while still hot.
- You can double or triple this recipe easily then freeze the leftovers in ziplock freezer bags for quick sides to Mexican meals.