Ingredients for Arroz Con Cebolla Rice With Onions
- 6 slices bacon
- 1 (1 ounce) envelope onion soup mix
- 2 cups long-grain rice
- 3 cups water
- 1 large onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon bacon grease
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How to Make Arroz Con Cebolla Rice With Onions
- Dice bacon into fine strips. Cook in a large skillet over medium heat until browned and crispy. Remove bacon with a slotted spoon and set aside, reserving about 1 tablespoon of bacon grease in the pan.
- Add the chopped onion to the skillet with the bacon grease. Cook over medium heat until softened and translucent, about 5-7 minutes.
- Stir in the onion soup mix, ensuring it's evenly distributed among the onions.
- Add the cooked bacon back to the skillet.
- Add the rice and stir to combine with the onions and bacon.
- Pour in the water, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce heat to low, cover the skillet tightly, and simmer for 20 minutes, or until all the water is absorbed and the rice is cooked through.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork and serving. Enjoy with your favorite grilled meats!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
21g
Fat
36g
Carbs
24g
