SPANISH RICE ORIGINAL

SPANISH RICE ORIGINAL

“ A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.”


2 cups chicken broth
2 cups tomato sauce
12 slices bacon
4 onions, diced
2 cups uncooked white rice
4 tomatoes, diced
4 green bell peppers, diced
1 tsp. chili powder
1 tsp. salt and pepper to taste
2 (10-oz.) cans black olives, drained, (optional)
2 (10-oz.) cans whole kernel corn, drained, (optional)


In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.

In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and sauté until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt and pepper. Cover, and simmer for 30-40 minutes. Stir in black olives and corn.

Yield: 12 servings.