California-Style Spanish Rice |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Back in the 1920s, my great-aunt Mable lived with her four children in an old World War I army tent. She had to be creative in her cooking, and this was one dish she relied on. Ingredients:
4 bacon strips, diced |
3/4 cup chopped onion |
2 tablespoons olive oil |
1 cup uncooked long grain rice |
1 can (14-1/2 ounces) beef broth |
1 cup diced green pepper |
1 cup diced sweet red pepper |
1 can (14-1/2 ounces) stewed tomatoes |
Directions:
1. In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside.
2. In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed. Yield: 8-10 servings.
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