This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

California-Style Spanish Rice

By: Renee Randall

"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."

Rate/Review | Read Reviews (15)

Prep Time:
15 Min

Cook Time:
50 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

4 bacon strips, diced
3/4 cup chopped onion
2 tablespoons olive oil
1 cup uncooked long grain rice
1 (14.5 ounce) can beef broth
1 cup diced green pepper
1 cup diced sweet red pepper
1 (14.5 ounce) can stewed tomatoes

Directions

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.
In the 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.