Baked Spanish Rice Recipe

Name: Baked Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bacon slices; 1/2 c. diced green pepper; water; 2 tsp. sugar; 1 1/3 c. long-grain rice; 1 c. chopped onions; 1 (16 oz.) can tomatoes; 1 (8 oz.) can tomato sauce; 1 tsp. salt; 1/2 c. shredded Cheddar

Servings: persons

1
Preheat oven at 350u00b0.
2
Fry bacon until crisp; drain on paper. Crumble and set aside.
3
Pour off all but 2 tablespoons drippings. Saute onions and green peppers in drippings until tender.
4
Drain tomatoes, reserving juice.
5
Add enough water to reserved juice to make 1 3/4 cups.
6
Cut up tomatoes.
7
Add liquid, tomatoes, tomato sauce, sugar and salt to onions and peppers; heat to boiling. Grease 1 1/2-quart casserole.
8
Remove mixture from heat and stir in rice; pour into casserole.
9
Cover; bake 35 minutes or until rice is tender and liquid absorbed.
10
Fluff rice with fork; sprinkle with cheese and continue baking for 5 minutes.
11
Garnish with bacon.

1002

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 bacon slices, 1/2 c. diced green pepper, water, 2 tsp. sugar, 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.

Baked Spanish Rice

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