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This recipe has been in my repertoire for years. It's the dish that goes alongside my famous chicken enchiladas. This rice is so good that if if there was one food I had to eat for the rest of my life, this would be it! Serve this rice dish with tacos or any Mexican main dish and it will be a hit.
Spanish Rice
- 6 slices bacon
- 1 medium onion, chopped
- 1 small can chilies, diced (omit if you want a less spicy dish)
- 1 clove garlic, minced
- 1 1/3 c. raw rice (that kind that takes 20 minutes to cook)
- 1 can tomato soup
- 1 c. salsa
- 1 c. water
In a large skillet cook the bacon over medium heat until browned. Remove bacon from pan and drain on paper towels. Add onion, chilies, and garlic to the bacon grease in the skillet and cook until tender. Stir in the rice and cook until slightly browned. Remove from heat. Stir in the soup, salsa, and water. Crumble bacon and add to the mixture and stir. Pour into a 2 quart casserole dish. Bake at 350 degrees for 40 minutes or until rice is tender. Stir before serving. Makes 6-8 servings.
Please email me with any questions or recipe suggestions at klbrowning@nc.rr.com.
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Comments
Yum. I love Spanish rice! And with bacon... I need to make this next time I make a mexican dish.
It already sounds delicious :) gotta try. I once made Italian risotto with Poloku natural mushroom seasoning and it was very good. I wonder if your recipe would work with the seasoning. Check it out www.poloku.us
Chin, I tried looking up your website but it's not working. :( The mushroom seasoning sounds interesting.
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