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Midwestern Spanish Rice with Peanut Butter Sandwiches Recipe

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This recipe for Midwestern Spanish Rice with Peanut Butter Sandwiches, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phoebe Leith
Added: Monday, October 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 lb slightly thawed, frozen bacon, cut into 1/4' pieces
3 c tomato juice
1/2 c Minute Rice
1 onion, finely chopped
1/2 green pepper (optional)
1/2 t prepared mustard (optional)
1 garlic clove, minced (optional)

Peanut butter sandwiches:
soft Wonder white bread
peanut butter
Miracle Whip
Iceberg lettuce

Directions:
Directions:
Brown bacon and onion in a deep skillet (along with green pepper and/or garlic , if desired).
Add tomato juice (along with mustard, if you like) and bring to a boil. Add rice and stir. Cover and remove from heat. Allow to sit for 3 minutes.

Serve with peanut butter sandwiches, sliced into triangles.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is the famous Minute Rice recipe from the Leith household of my childhood.
Heather and I loved this dish, and I believe that we adopted it into our cooking repertoire for a time.
When Heather was asked as a child, "How DO you make Spanish Rice?" She answered simply and precisely, "First you put the Spanishes in, then you add the rice!"

 

 

 

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