Betty Crocker 1950s Spanish Rice
"the original"
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 6 slices bacon, cut up
- 1⁄4 cup finely chopped onion
- 1⁄4 cup chopped green pepper
- 3 cups cooked rice (1 cup uncooked)
- 2 cups canned tomatoes
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon pepper
directions
- In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
- Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
- Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
- 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.
- ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.
Questions & Replies
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my mom would make this back in the 70's but she would do it with chicken pieces, bake it in the oven as well -
What type of tomatoes?
Reviews
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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! :)
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I grew up eating this and when I started cooking on my own I changed it a bit. I add 1 lb. bacon, 1 chopped onion, 1 can stewed tomatoes and 1 can tomato sauce. I omit the green pepper. I add 2 cups of shredded cheddar cheese on top and then bake. -
I have looked long and hard for the right recipe like I made when I was in 4-H. This is it. It is so good. My husband ate two helpings and he does not like rice. -
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! -
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
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Tweaks
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I also add mushrooms
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
