Sunday, September 26, 2010
Recipe: Spanish Rice
Source: Junior League of Las Vegas Glitter to Gourmet
Party in the Tummy Scale: Solid 9!
I am a little behind on my posting... way behind actually! I have been so busy, but all with good things! Don't you just love it when that happens?
When we made the previous chicken recipe, I also made this Spanish rice to go with it. The ingredients were few, so I was a bit skeptical. It did come from a Junior League cookbook though, so chances were that it was good.
Once again, Junior League did not disappoint! This was easy to throw together and can be made in advance, then baked. The bacon added an amazing flavor to the rice. Bacon is good. Always. And, I love how this recipe calls for the bacon to be diced and cooked ahead. Have you ever had a dish that calls for bacon added in when raw, then bakes along with the dish? The result is mushy, fatty, bacon. Blech.
The kids scarfed this up, and R actually gave himself a bellyache by eating, oh... about four servings.
6-8 slices bacon, cut into 1/2" pieces
1 medium onion, chopped
1/3 c. chopped green bell pepper
1 (10-oz) can tomato soup
2 c. cooked white rice
1/4 c shredded cheddar cheese
Fry the bacon in a skillet until crisp. Remove the bacon and drain on paper towels. Add the onion and the pepper to the bacon drippings. Saute until translucent but not browned. Remove the onion and pepper to a bowl. Add the bacon, tomato soup and rice to the bowl. Add some of the bacon drippings for flavor if desired. Stir to combine. Spoon into a 1 1/2 quart baking dish and sprinkle with cheddar cheese. Bake for 30 minutes or until bubbly. This dish can be made up to one day ahead and baked just before serving.
Note: I did not add any extra bacon drippings. I figured the veggies sucked up enough or it while sauteing!