Similar to Jambalaya, this Spanish rice is packed full of flavor. Bacon, tomatoes, and veggies come together in this easy one-pot meal. It makes a great dinner for cold nights and leftovers reheat really well.
It has rice, bacon, onions, garlic, green peppers, tomatoes, Worcestershire sauce, chili powder (definitely not in Jambalaya before someone goes and calls the Louisiana State Police on me!).
Cut the bacon into 1″ pieces and cook over medium heat.
While the bacon is cooking, chop the onion and pepper and mince the garlic.
When the bacon is crips, remove it from the pan and drain on paper towels. Add the onions, garlic, and pepper
in a little of the reserved bacon grease and cook until the onions are tender. While the onions are cooking, place the tomatoes in a blender jar…
and pulse a few times until the tomatoes have broken down. Add the seasonings…
Tabasco sauce…
and Worcestershire sauce.
When the onions are tender, add the tomato mixture, rice, and some water. Bring to a boil, then cover and reduce heat to low. Cook for 20-25 minutes (at a low elevation, closer to an hour at high elevations) or until the rice is cooked. Super easy, right?
And perfect for fall. And the leftovers are awesome, especially if you have access to a microwave at work where you can re-heat them.
Spanish Rice
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Servings
Ingredients
- 1 medium onion chopped
- 1 green pepper chopped
- 4-6 cloves garlic minced
- 6-8 ounces uncooked bacon 1/2 package
- 28 oz. stewed tomatoes
- 1 1/2 cups water
- 1 1/4 cups long-grain rice
- 2 tablespoons Worcestershire sauce
- 1 1/4 teaspoons kosher salt
- 1 1/4 teaspoons chili powder
- 1/8-1/4 teaspoons Tabasco sauce
Instructions
- Cut bacon into 1" pieces and cook until crisp in a Dutch oven if possible. Remove from pan and drain the grease, reserving 2 tablespoons in the pan. Return the pan to medium heat and add the onion, garlic, and bell pepper. Cook until the onions are translucent and fragrant. While the onions are cooking, place the tomatoes in the jar of your blender and pulse 2-3 times to chop them. Add the seasonings, Tabsco sauce, and Worcestershire sauce to the tomatoes and then, when the onions are done cooking, add the tomato mixture, seasonings, and rice and and bring to a boil. Stir, cover, and reduce heat to low. Cook for 20-25 minutes at low elevations or closer to an hour for high elevations or until the rice is cooked, stirring occasionally to make sure the rice is not burning. Serves 6-8-ish and makes great leftovers.
Notes
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Nutrition
Calories: 252kcal, Carbohydrates: 31g, Protein: 7g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 547mg, Fiber: 3g, Sugar: 4g
Calories: 252kcal
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Questions & Reviews
I followed your exact recipe besides the tobacco sauce. I also cook ground beef in the bacon grease. I don’t use the bacon. I add sugar in mine as well. White sugar is best but can try brown sugar as well.
Never seen Spanish rice like this. This recipe is almost identical to Gullah red rice.
Is it just me or does the recipe never say when to add the bacon and water? Sometimes I miss things…
I’m assuming add the water with the rice and the bacon at the end. Am I correct?
Ha! Yes! I was just looking for the same thing…I am assuming the same, hope it works out.