Spanish Rice

Spanish Rice

One of my favorite rice dishes is Spanish Rice. When I was a kid my Mom would make it as a side dish for roasted chicken or pork chops. The addition of peppers and tomatoes elevates humble rice in a simple and tasty way. It can be made with or without bacon.

For a dinner over the weekend with friends I opted to add the bacon. The bacon does add that smoky flavor we like so much. Even if you opt to leave the bacon out, this classic dish is always a hit.

Spanish Rice

1 lb. bacon, chopped up
1½ c. long grain rice – I used brown Jasmine rice*
1 onion, chopped
2 sweet peppers, any color, seeded and chopped
2 c. chicken stock, vegetable stock or water
1 (14 oz.) can whole tomatoes, cut up – I used a pint of home canned tomatoes
2 T. fresh chopped parsley or cilantro
1 t. cumin
salt and pepper to taste

Cook bacon in skillet. Spoon out all but a couple of tablespoons of the fat. Add rice and onion to bacon, cooking until onions are tender. Add remaining ingredients and simmer, covered until rice is cooked, about 20 minutes. Makes 5 cups.
* When using a brown rice cooking time will increase to about 40 minutes. You might need a little more stock.