Ingredients for 1949 Spanish Rice
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How to Make 1949 Spanish Rice
- Preheat oven to 350°F (175°C).
- Cook 1 cup of long-grain rice according to package directions. Fluff with a fork and set aside in a large bowl.
- While rice cooks, grease a 4-quart casserole dish and set aside.
- Fry 4 slices of bacon until crisp. Remove bacon from pan, cool slightly, and crumble into pieces about the size of your thumbnail. Set aside.
- In the bacon grease, sauté 1 medium onion (chopped) and 1 green bell pepper (chopped) over medium heat until softened and slightly yellow (about 5-7 minutes).
- Add 2 (14.5 ounce) cans of diced tomatoes and simmer for 5 minutes.
- Add the crumbled bacon, 1 teaspoon of salt, and ½ teaspoon of black pepper to the cooked rice. Stir well to combine.
- Pour the hot onion, pepper, and tomato mixture into the rice and bacon mixture. Stir to combine thoroughly.
- Transfer the mixture to the prepared casserole dish.
- Sprinkle 1 cup of shredded cheddar cheese over the top.
- Bake for 30 minutes, or until the cheese is melted, slightly browned, and the mixture is bubbly.
- Remove from oven and let stand for 10 minutes before serving. Freezes exceptionally well! Cut into portions and freeze for future meals. Reheat in the microwave for 3-5 minutes on medium.
- Enjoy this blast from the past!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
15g
Fat
73g
Carbs
15g
