Baked spanish rice
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Baked spanish rice
  Spanish    Rice  
Last updated 6/12/2012 1:06:24 AM. Recipe ID 31883. Report a problem with this recipe.
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      Title: Baked spanish rice
 Categories: Casseroles, Rice
      Yield: 6 Servings
 
      4 sl Bacon
      1 c  Onions; chopped
    1/2 c  Green pepper; diced
     16 oz Canned tomatoes
      8 oz Tomato sauce
      2 ts Sugar
    1/2 ts Salt
  1 1/3 c  Long-grain rice
    1/2 c  Cheddar cheese; shredded
 
  1.  In skillet over med, fry bacon until crisp.  Drain on paper
  towels, crumble, and set aside.  Pour off all but 2 tbsp drippings.
  
  2.  In hot drippings, cook onions and pepper until tender.
  
  3.  Drain tomato liquid into measuring cup.  Add water to make 1 3/4
  cups. Cut up tomatoes.
  
  4.  To onion mixture, add liquid, tomatoes, tomato sauce, sugar and
  salt. Heat to boiling.
  
  5.  Remove from heat and stir in rice.  Pour into greased 1 1/2-qt
  casserole.
   Cover and bake at 350F for 35 mins or until rice is tender and liquid
  absorbed.
  
  6.  Fluff rice with fork.  Sprinkle with cheese and bake 5 more mins.
  Garnish with bacon. Per 1 of 6 servings: 269 calories
  
  My notes:  I made so many changes (2/98) it's hardly the same recipe.
  I omitted bacon (good) and tomato sauce (okay but not great), added
  extra water to make up for the sauce, added garlic (minced, in with
  the onion), and italian seasonings for flavour.
  
  Contributor:  "Good Housekeeping Ill. Cookbook" (1989)
  




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Recipe ID 31883 (Apr 03, 2005)

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