Zutaten für Betty Crocker 1950S Spanish Rice
- 6 slices bacon
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 cup uncooked regular rice (not instant)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- salt to taste
- pepper to taste
- 1 1/2 cups water (or broth)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
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Zubereitung von Betty Crocker 1950S Spanish Rice
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon grease in the skillet.
- Add the chopped onion and green pepper to the skillet and cook until softened, about 5-7 minutes.
- Stir in the undrained canned tomatoes, rice, water (or broth), chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost tender.
- Stir in the cooked bacon.
- Transfer the Spanish rice to a greased 1.5-quart baking dish.
- Bake, uncovered, at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly. Alternatively, you can skip baking and simply continue to simmer on low for the remaining time, stirring occasionally.
- **Tip:** For a shortcut, substitute 4 ounces of pre-cooked bacon bits (genuine or soy-imitation) for the fresh bacon. Omit step 1 and add the bacon bits in step 5.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
14g
Fat
43g
Carbs
15g
