Spanish Fried Rice
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 cups dry white rice
- 1½ cups hot water
- 6 slices bacon
- 1 can condensed beef broth, (10½ oz / 298 g)
- 1 cup seasoned tomato sauce
- ¼ cup green bell pepper, diced
- ¼ cup onion, diced
- 1 clove garlic, minced
- ½ teaspoon cumin seeds
Instructions
- Soak the rice in the 1½ cups of hot water for 30 minutes. Drain. Spread rice in a shallow pan to dry for 1 hour.
- In a medium saucepan, cook the bacon until crispy, remove, leave bacon fat in pan. Crumble the bacon.
- Add the rice to the saucepan and cook until lightly browned.
- To the rice, add the crumbled bacon, broth, onion, bell pepper, garlic, and cumin. Stir together.
- Cover and cook on low heat, stirring occasionally, or until rice is tender and liquid is absorbed, about 30 minutes. Add a little water at a time if the rice is not tender and there is no more liquid in the pan.
- Serve as a side dish, enjoy.
Notes
I will work on making this into a rice cooker side dish.
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