Mexican - Spanish, Rice Dishes

SPANISH RICE

  • 1/2 pound Sliced bacon, diced
  • 2 cans (28 oz each) Diced, tomatoes, undrained
  • 2 can (4 oz each) Chopped green chilies
  • 1 can (8 oz) Tomato sauce
  • 1/2 t Salt
  • 1/4 t Pepper
  • 2 c Uncooked long grain rice

    • In a Dutch oven, cook bacon until crisp; drain. Add all remaining ingredients. Bring mixture to a boil; reduce heat. Simmer, uncovered, over medium-low heat, until rice is tender, about 35 - 40 minutes. Stir occasionally to prevent scorching.

    Yield 12 -14 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

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