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Bacon and Tomato Spanish Rice

4.6
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PREP TIME
20 min
COOKING TIME
55 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner Spanish
Bacon and Tomato Spanish Rice
Ingredients
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 6 slices bacon
  • 2 onions, diced
  • 1 cup uncooked white rice
  • 2 tomatoes, diced
  • 2 green bell peppers, diced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt and ground black pepper
  • 1 (10 ounce) can sliced black olives, drained
  • 1 (10 ounce) can whole kernel corn, drained
Instructions
1
Heat chicken broth and tomato sauce in a small saucepan over high heat until they reach their boiling point, approximately 5 minutes. Lower the heat to a moderate level and maintain a gentle simmer while preparing the remaining ingredients.
2
Simultaneously, cook bacon in a large skillet over medium-high heat, stirring occasionally, until it's evenly browned, roughly 10 minutes. Transfer the cooked bacon to a paper towel-lined plate and reserve the bacon fat in the skillet. Chop the reserved bacon.
3
In the same skillet, cook and stir the onion over medium heat using the reserved bacon fat until it's tender, approximately 5 minutes. Add rice to the skillet and cook, stirring constantly, until it's lightly browned, taking around 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into the rice mixture, then add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper.
4
Cover the skillet and continue to simmer until the rice is tender and all liquid has been absorbed, typically taking 30 to 40 minutes. Stir black olives and corn into the rice mixture before serving.