Betty Crocker 1950S Spanish Rice Recipe

Ingredients for Betty Crocker 1950S Spanish Rice

• 4 slices bacon, diced
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• Cooked Rice
• Canned Tomatoes
• Salt
• Pepper

How to Make Betty Crocker 1950S Spanish Rice

1. 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.
2. Add the chopped onion and green pepper to the skillet and cook until softened, about 5-7 minutes.
3. Stir in the undrained canned tomatoes, rice, water (or broth), chili powder, cumin, and garlic powder. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is almost tender.
5. Stir in the cooked bacon.
6. Transfer the Spanish rice to a greased 1.5-quart baking dish.
7. 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.
8. **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.