I'm not sure why this is called Spanish Rice, but that's what my mom called it. The original recipe she found in her trusty ole Betty Crocker cookbook. She always omitted the onion and green peppers,sometimes even the cheese on top... not sure why she did that either! Maybe she just used whatever she had on hand when she needed to make a quick meal. She always served it with salad greens from the garden.... and of course...bread and butter. I don't think she ever set out a meal without bread and butter!
But I loved it, however she made it! There is something about the combo of rice, tomatoes and bacon with the gooey cheese smothering it all that is just plain delicious.
I haven't had it in years, and as the craving for it just wouldn't go away, I made it! It was even better than I remembered.
1 c. rice, cooked according to package directions (makes 3 cups)
1/2 package bacon, cooked until crisp and diced
1 can diced tomatoes (about 2 cups)
shredded cheddar cheese
Mix the rice with the tomatoes. Put in a greased casserole. Top with bacon and cheese. Bake at 400 for 25 minutes until heated through and cheese is melted. ( can add diced onion and green peppers if desired..just cook them in the bacon fat)
You are definitely in hotdish territory and this dish sounds great! I love the bacon addition, have never had it with rice so it's a must try. Yum!
ReplyDeleteThanks for the recipe. Just pulled it out of the oven and it looks delectable! My own variation to yours is that I fried up with the bacon: chopped onions, celery, mushrooms and garlic. Diced my whole canned tomatoes with poultry shears. Added Worcestershire sauce, cumin, paprika and ground chilies. Mixed well, into a lightly oiled casserole dish, sprinkled with crunchy fried onions then three cheeses grated. Ole'. Your recipe definitely inspired me, plus I got to clean out my produce drawer...
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