When I think back to my childhood and recall the dishes my mom used to make, there are quite a few that immediately come to mind. All of them evoke thoughts of nostalgia for me. If it was a night where any type of Mexican food was on the menu, we could always count on this Spanish Rice being on the table as a side.
This is a one pot dish that comes together quickly with few ingredients.
Once the bacon and onions are sauteed, everything is just tossed into a pot and simmered on the stove together.
It all comes together in about 20 minutes once it starts simmering, and the result is a creamy rice dish full of tomatoes and bacon!
This is the perfect side dish to tacos, enchiladas or quesadillas. On this particular night, I made soft tacos to go with it, but opted to put some taco meat and shredded cheese on top of my rice, and it made a fabulous Spanish Dirty Rice of sorts! However you choose to eat this, you will enjoy every bite!
Mom's Spanish Rice
yield: 4-6 servings
4 slices bacon, fried and chopped
1/2 medium onion, diced
16 oz. diced tomatoes
1 1/2 cups water
3/4 cup uncooked white rice
1/2 cup salsa
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
Dash of ground pepper
Saute onion in leftover bacon grease from frying the bacon until translucent. Remove sauteed onion to a paper towel lined plate to drain grease. Combine fried, chopped bacon pieces and sauteed onion to a medium sauce pan or Dutch oven along with remaining ingredients. Stir all ingredients together and bring to a simmer over medium heat. Turn heat to low, cover, and simmer for 20 minutes, stirring 3-4 times during cooking time to prevent the rice from sticking. Serve with your favorite Mexican entree or top with prepared taco meat, shredded cheese and sour cream, if desired.
This is a one pot dish that comes together quickly with few ingredients.
Once the bacon and onions are sauteed, everything is just tossed into a pot and simmered on the stove together.
It all comes together in about 20 minutes once it starts simmering, and the result is a creamy rice dish full of tomatoes and bacon!
This is the perfect side dish to tacos, enchiladas or quesadillas. On this particular night, I made soft tacos to go with it, but opted to put some taco meat and shredded cheese on top of my rice, and it made a fabulous Spanish Dirty Rice of sorts! However you choose to eat this, you will enjoy every bite!
Mom's Spanish Rice
yield: 4-6 servings
4 slices bacon, fried and chopped
1/2 medium onion, diced
16 oz. diced tomatoes
1 1/2 cups water
3/4 cup uncooked white rice
1/2 cup salsa
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
Dash of ground pepper
Saute onion in leftover bacon grease from frying the bacon until translucent. Remove sauteed onion to a paper towel lined plate to drain grease. Combine fried, chopped bacon pieces and sauteed onion to a medium sauce pan or Dutch oven along with remaining ingredients. Stir all ingredients together and bring to a simmer over medium heat. Turn heat to low, cover, and simmer for 20 minutes, stirring 3-4 times during cooking time to prevent the rice from sticking. Serve with your favorite Mexican entree or top with prepared taco meat, shredded cheese and sour cream, if desired.
Comments
Post a Comment