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–+ servings

Spanish Fried Rice

Adapted from a recipe in the Casserole Cook Book, page 75.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Side Dish
Servings 6 servings

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.