Sausage Spanish Rice With Bacon Recipes

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until rice is tender.

Steps:

• In a skillet, cook sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Add tomatoes, water rice and chili sauce. Cover and cook over low heat for 30 minutes or until rice is tender. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted.

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.

Steps:

• Cook the bacon in a medium saucepan over medium heat, stirring occasionally, until almost crisp, about 10 minutes. Add the rice, coriander and cumin and cook, stirring, until the rice is coated and light golden, 1 to 2 minutes. Add the chicken broth and 1 cup water. Increase the heat to medium-high and bring to a boil. Cover the saucepan with a tight-fitting lid and reduce the heat to low; cook for 16 minutes, then let stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the cilantro, parsley and salt and pepper to taste.

Steps:

• 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.

Steps:

• In a large skillet, saute leeks and onion in oil until tender, about 10 minutes. Add the rice and salt; cook until lightly browned, stirring frequently. Quickly stir in the egg until blended; cook and stir until egg is completely cooked.Sprinkle with the bacon and pepper.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. , Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

Steps:

• 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.

Steps:

• Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
• Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
• Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove and drain on paper towel.
• Add oil to the drippings and saute onion for 3 minutes. Add rice and fry until golden brown, about 5 minutes.
• Stir in the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until rice is tender.
• Sprinkle with bacon and serve.

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 15 to 20 minutes, until rice is tender and the water has been absorbed. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium heat. Add the bacon, and brown on each side. Add the onion, garlic and green peppers to the skillet, and cook until soft, stirring frequently. Mix in the sausage, and cook until hot, then pour in the tomatoes. Cook just until heated through. Stir in the cooked rice and spaghetti sauce. Season with Italian seasoning, salt and pepper. Transfer to a large casserole dish, and cover with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven, then remove the lid, and cook for an additional 15 minutes.