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Spanish Rice Original
SUBMITTED BY:
DEED330
PHOTO BY:
3BoysMama
"A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well."
RECIPE RATING:
Read Reviews
(54)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
55 Min
READY IN
1 Hr 15 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper to taste
1 (10 ounce) can sliced black olives, drained (optional)
1 (10 ounce) can whole kernel corn, drained (optional)
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DIRECTIONS
In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.
FOOTNOTE
If you are going to double the recipe (I usually make a doubled recipe), use the same amount of bacon strips and oil, and keep to 1 can of olives and 1 can of corn, double all other ingredients.
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REVIEWS
Reviewed on Jan. 5, 2004 by DYASKUS
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DYASKUS
Jan. 5, 2004
Fantastic side dish to the 'Chicken Enchiladas V' on this site. Rice turned out fluffy, not soggy, and had great flavor and color. I substituted 1/2 can of diced green chiles for the bell pepper because I didn't have a pepper and skipped the olives and corn. Also chopped the bacon prior to frying to ease preparation. It tasted wonderful! Will definitely keep this recipe around for years!
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5 users found this review helpful
Fantastic side dish to the 'Chicken Enchiladas V' on this site. Rice turned out fluffy, not...
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Reviewed on Jan. 18, 2007 by LILSPINSTER
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LILSPINSTER
Jan. 18, 2007
This was pretty good. Nice flavor though a little salty. Definitely don't need to ADD salt to this one...I added some diced chicken to make it a one pot meal. I liked it with shredded cheese and sour cream on top. Mmmm... Oh-- and I used brown rice so it took FOREVER to get done but it came out fine.
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4 users found this review helpful
This was pretty good. Nice flavor though a little salty. Definitely don't need to ADD salt...
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Reviewed on Feb. 5, 2006 by EMLE234
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EMLE234
Feb. 5, 2006
I used 4 slices of bacon, one pepper, one onion, and none of the optional ingredients. This is a great recipe. Very tasty.
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4 users found this review helpful
I used 4 slices of bacon, one pepper, one onion, and none of the optional ingredients. This is...
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Reviewed on Apr. 27, 2005 by
LESLIE30
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LESLIE30
Apr. 27, 2005
this is a terrific recipe! i used 4 thick slices of slab bacon (draining off about half the grease), jasmine rice, 4 roma tomatoes, 1 large onion & 1 large bell pepper. the kernel corn works very well here & adds bright color to this dish. i love black olives but omitted them in effort not to distract from the other flavors. we served this rice with salsa chicken (also from this website). thanks diva dee!
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4 users found this review helpful
this is a terrific recipe! i used 4 thick slices of slab bacon (draining off about half the...
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Reviewed on Jun. 27, 2007 by
Martha and her daughter
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Martha and her daughter
Jun. 27, 2007
This was a very good side dish. I followed the recipe except for one thing: I didn't have green peppers, so I did as another reviewer suggested, I used diced green chiles (I put the entire 4 ounce can in). It was great and we decided to always use this one substitution. I had to add a bit more liquid as the rice cooked...ended up using an entire 14 oz can chicken broth and 15 oz can tomato sauce. Had this with Salsa Chicken, also from this site, and it made a great meal. Thank you for the recipe, DivaDee!! We will be making this quite often!
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3 users found this review helpful
This was a very good side dish. I followed the recipe except for one thing: I didn't have...
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Reviewed on Jan. 25, 2007 by Sarah
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Sarah
Jan. 25, 2007
Very good recipe - if you're wondering if you should use the bacon or not, I would recommend you do. The flavor wasn't overpowering, but it is important to make this dish flavorful and smoky.
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3 users found this review helpful
Very good recipe - if you're wondering if you should use the bacon or not, I would recommend...
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Reviewed on May 27, 2006 by ChaChaKABOOM
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ChaChaKABOOM
May 27, 2006
The flavors for this recipe are great (tomato, rotel, chicken broth) and remind me of the tex-mex style spanish rice that I have always loved. I did not like the added vegetables (corn, bell peppers, olives) and will leave those out next time.
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3 users found this review helpful
The flavors for this recipe are great (tomato, rotel, chicken broth) and remind me of the...
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Reviewed on Mar. 20, 2006 by
AnnieK
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AnnieK
Mar. 20, 2006
This rice was wonderful!! I didn't change anything I was real impressed how it turned out. And don't forget, once you put the lid on your rice- don't mess with it until the time is up.
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3 users found this review helpful
This rice was wonderful!! I didn't change anything I was real impressed how it turned out. ...
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Reviewed on Apr. 26, 2008 by
California Cookin'
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California Cookin'
Apr. 26, 2008
Very good, very easy and very suprised at how easy making something that tasted so authentic was. Thank you for your recipe!
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2 users found this review helpful
Very good, very easy and very suprised at how easy making something that tasted so authentic...
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Reviewed on Jul. 23, 2005 by KTCHN6
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KTCHN6
Jul. 23, 2005
The rice was pretty good, but still not as good as at a restaurant. All you really taste is the bacon and tomato. I like it, but I will continue to look for the perfect spanish rice recipe.
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