Tuesday, March 13, 2012

Mexican Night!

Spanish Rice


8 slices Bacon, cooked and crumbled

1 cup Onion, Diced

¼ cups Green Bell Pepper, Diced

16 ounces, weight Can Of Tomatoes, Diced

1-½ cup Water

¾ cups Rice, White, Long-grain

1 teaspoon Frank's Hot Sauce, Use More If You Like It Spicy

1 teaspoon Salt

¼ teaspoons Black Pepper

1 Tablespoon Brown Sugar

½ teaspoons Worcestershire Sauce


In a 10-inch skillet, cook bacon till crisp; remove. To the bacon grease, add onion and green bell pepper and sauté until tender but not brown. Add tomatoes, water, rice, hot sauce, salt, pepper, brown sugar, and Worcestershire sauce and half of the bacon. Cover and simmer 35-40 minutes. You will need to stir it a few times to prevent it from sticking to the bottom of the pan. Top with remaining bacon. Serves 6. (If you have a rice cooker, you can cook the bacon and sauté the onion and pepper on the stove and then transfer everything to the rice cooker, which is what I do.)

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