Mom’s 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. I canned a lot of tomatoes, so using them in more dishes is always a good thing.
It can be made with or without bacon. For a recent class I opted not to add the bacon. Even if you opt to leave the bacon out, this classic dish is always a hit. The bacon adds a nice, smoky flavor, if used.
Mom’s Spanish Rice
1 lb. bacon, chopped up, optional or 3 T. oil
1½ c. long grain rice – I used 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
1 T. chopped fresh chives, optional, or green onion
salt and pepper to taste
Cook bacon in skillet. Spoon out all but a couple of tablespoons of the fat. If using oil instead of bacon, just heat the oil in the skillet and add the onion and rice. 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 liquid.
To rinse or not to rinse. It’s a personal choice whether you rinse your rice before cooking. I usually rinse my rice before cooking.
