READY IN 1¼ hrs

Spanish Rice Original

Read Reviews (193)

"A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well." — DEED330

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.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 1 hr 15 mins

Footnotes

Cook's Note:
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.

Reviews More Reviews

Most Helpful Positive Review

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!

—Mom and daughter

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Most Helpful Critical Review

Jan 19, 2009

I tryed this and decided that I liked my moms better. This is very close to my mom's recipe with a few verations. First my mom does not use chic stock, corn, or olives. She cooks bacon in large cast iron skillet. leaves all grease in it and adds onions, grn peppers, fresh minced garlic, and rice to skillet and cooks for about 7-10 minutes. then she puts in two cans of tomotoes, crushed slightly by hand, and juice also and a little water to just cover rice good. brings to a boil, reduces heat to med-low and put lid on for 10 mins. She adds a bit of water as needed and finishes rice without the lid. The rice is fluffy and moist, having absorbed liquids. You do not want to have this too wet. bacon is broken up and mixed in. My mom serves this with fried chicken,and refried beans with melted cheese. Yummy! But I also serve this with shreded pork/or chicken tacos, anything that is mexican!My moms version came from a friend that grew up in Spain.

—suthernswttatergal

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245 Ratings

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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.

—Sarah

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Jan 05, 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!

—DYASKUS

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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.

—AnnieK

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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!

—LESLIE30

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Aug 10, 2009

Wow! What a delicious dish! I didn't change anything about the recipe. It passed the "kid test" but not by a majority (1 of 3 enjoyed it and got 2nds) The next time I make it, I'll use less of the bacon grease. Also, to me, it seemed a slightly bit too acidic. Though that may have been due to the tomatoes (we used produce from our garden)

—recipeDawg

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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.

—LILSPINSTER

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Nutrition

Calories
375 kcal
19%

Carbohydrates
45.9 g
15%

Cholesterol
20 mg
7%

Fat
18.6 g
29%

Fiber
5.2 g
21%

Protein
8.9 g
18%

Sodium
1355 mg
54%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spanish Rice Original

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 375
Calories from Fat: 168

% Daily Value *
Total Fat 18.6g 29 %
Saturated Fat 5.1g 25 %
Cholesterol 20mg 7 %
Sodium 1355mg 54 %
** Potassium 520mg 15 %
Total Carbohydrates 45.9g 15 %
Dietary Fiber 5.2g 21 %
Protein 8.9g 18 %
Sugars 6.8g
Vitamin A 18 %
Vitamin C 73 %
Calcium 10 %
Iron 41 %
** Thiamin 39 %
** Niacin 37 %
** Vitamin B6 22 %
** Magnesium 14 %
** Folate 63 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.