Baked Spanish Rice – a delicious recipe with bacon, onions, green pepper, tomatoes, tomato sauce, sugar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 350u00b0.
2
Grease 1 1/2-quart casserole dish.
3
In a large skillet over medium heat, fry bacon crisp.
4
Drain on paper towels.
5
Crumble and set aside.
6
Pour off all but 2 tablespoons bacon drippings.
7
In hot drippings, cook onions and green pepper until tender.
8
In a measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 3/4 cups liquid.
9
Cut up tomatoes.
10
To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling.
11
Remove from heat and stir in rice.
12
Pour into casserole.
13
Cover casserole and bake 35 minutes or until rice is tender.
14
Fluff rice with fork.
15
Sprinkle with cheese.
16
Bake 5 minutes.
17
Garnish with bacon.
1002
kcal
Calories
53
g
Fat
76
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 bacon slices, 1 c. chopped onions, 1/2 c. diced green pepper, 1 (16 oz.) can tomatoes, and more.
Yes, Baked Spanish Rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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