Spanish Rice With Bacon Recipes

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:

• Cook bacon in skillet, cool. While bacon is cooking, cook rice, and chop onion and green pepper. After bacon is cooled, rip into small pieces, and mix with rice.
• In the same skillet you cooked the bacon, quickly fry green pepper and onion (only about 1 minute, just until you smell the onion). Mix onion and green pepper with rice and bacon mixture, and pour into round casserole dish. Drain can of tomatoes, and pour over top of rice mixture. Sprinkle the top with salt and pepper.
• Bake in 350°F oven for 20-30 minutes.

Steps:

• Fry the bacon until crisp.
• Remove bacon and crumble.
• Save 1/2 of bacon fat.
• Saute onion and pepper (in 1/2 of the fat from the bacon) until tender. Add rest of ingredients.
• Stir, cover and simmer for 45 minutes.
• Add crumbled bacon before serving.

Steps:

• Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
• Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

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:

• 1. In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.
• 2. In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables; then drain off any excess grease in a colander.
• 3. Return cooked beef and vegetables to the skillet, then add the remaining ingredients.
• 4. Crumble the cooked bacon; add to the skillet, and stir.
• 5. Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes, or until rice is tender and liquid is absorbed, and stirring occasionally.
• 6. *Note: You can substitute stewed tomatoes for the regular canned tomatoes.

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:

• Preheat the oven to 350°F In a 10" ovenproof skillet, or stove-top safe casserole dish and cook the vegetable oil, bacon, onion, bell pepper, and garlic clove over medium heat, stirring, until onions are golden. This should take about 5 minutes.
• Add the rice and stir until well-coated.
• Add the remaining ingredients and bring to a boil.
• Stir once, cover, and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 25 minutes. Uncover and let stand for 5 minutes before serving.

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Steps:

• In a skillet, heat bacon drippings on medium-high. Add rice; cook and stir until rice is golden brown. Add onion and garlic; stir and cook 3 additional minutes. Add all remaining ingredients. Cook, uncovered, on medium heat for 20 minutes, stirring only once after 10 minutes. Check rice for doneness by tasting a few top grains. If rice is firm, add a little water; cover and cook 5 minutes more.

Steps:

• In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown.
• Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Partially drain fat from the skillet.
• Heat remaining bacon fat in the skillet over medium heat. Cook onion and bell pepper in the fat until tender, about 5 minutes. Add tomatoes, tomato sauce, pepper, and salt; continue to cook over medium heat, stirring occasionally, for 10 minutes. Add cooked rice to sauce mixture. Transfer rice and sauce mixture to a large mixing bowl.
• Crumble bacon. Stir 3/4 of the Cheddar cheese and 3/4 of the crumbled bacon into the hot rice mixture until cheese is melted. Transfer to a 9x11-inch glass oven-proof dish. Sprinkle remaining bacon and Cheddar cheese on top.
• Bake in the preheated oven until cheese on top is bubbly, about 25 minutes.