Ingredients for Arroz Con Cebolla Rice With Onions
- 4 slices bacon, finely diced
- French Onion Soup
- Long Grain Rice
- 3 cups water (adjust according to rice package instructions)
- Onion
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!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
21g
Fat
36g
Carbs
24g
