A great Spanish rice recipe that is similar to the recipe from the homeland! Add in bacon, onion, pepper, and more for flavor. This can be made as a main dish as well.
Ingredients
- chicken broth: 1 cup
- tomato sauce: 1 cup
- slices bacon: 6 piece
- onions: 2 piece (diced)
- uncooked white rice: 1 cup
- tomatoes: 2 piece (diced)
- green bell peppers: 2 piece (diced)
- chili powder: 0.5 tsp
- salt and ground black pepper: 0.5 tsp
- black olives: 1 can (drained, 10 ounce can, sliced, optional)
- whole kernel corn: 1 can (drained, 10 ounce can, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
