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This meaty Spanish rice has lots of flavor. Every time I make this dish, it reminds me of my childhood days when I was in grade school, and the delicious hamburger Spanish rice which was served for lunch. Prep time includes cooking the bacon, hamburger, and vegetables.
Hamburger Spanish Rice With Bacon
Prep Time: 30 minutes
Cook Time: 30 minutes
6 slices bacon
1 lb. hamburger
1 medium onion, chopped
1/2 of one green bell pepper, chopped
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon jarred minced garlic
2 tablespoons Worcestershire sauce
1/2 cup ketchup
2 cups water
1 (14.5 ounce) can tomatoes, cut-up (*See note)
2/3 cup long grain white rice
In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.
In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables;
then drain off any excess grease in a colander.
Return cooked beef and vegetables to the skillet, then add the remaining ingredients.
Crumble the cooked bacon; add to the skillet, and stir.
Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes,
or until rice is tender and liquid is absorbed, and stirring occasionally.
Yields: 5-6 servings
*Note: You can substitute stewed tomatoes for the regular canned tomatoes.
Hamburger Spanish Rice With Bacon
Prep Time: 30 minutes
Cook Time: 30 minutes
6 slices bacon
1 lb. hamburger
1 medium onion, chopped
1/2 of one green bell pepper, chopped
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon jarred minced garlic
2 tablespoons Worcestershire sauce
1/2 cup ketchup
2 cups water
1 (14.5 ounce) can tomatoes, cut-up (*See note)
2/3 cup long grain white rice
In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.
In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables;
then drain off any excess grease in a colander.
Return cooked beef and vegetables to the skillet, then add the remaining ingredients.
Crumble the cooked bacon; add to the skillet, and stir.
Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes,
or until rice is tender and liquid is absorbed, and stirring occasionally.
Yields: 5-6 servings
*Note: You can substitute stewed tomatoes for the regular canned tomatoes.
