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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Baked Spanish Rice Recipe

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This recipe for Baked Spanish Rice is from The McElyea Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bacon slices
1 cup chopped onions
½ cup diced green pepper
16 oz. can tomatoes
8 oz. can tomato sauce
2 tsp. sugar
1 tsp. salt
1⅓ cup long grain rice
½ cup shredded Cheddar cheese
Directions:
Directions:
About an hour before serving.
Preheat oven to 350º.
Grease 1½ quart casserole dish
in large skillet on medium heat, fry bacon crisp, drain on a paper towel; crumble and set aside.
Pour off all but 2 T. bacon grease and cook onions and green pepper until tender, stirring often, about 5 minutes.
Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1¾ cup liquid.
Cut up the tomatoes.
To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt.
Heat to boiling.
Remove from heat, and stir in rice.
Pour into dish.
Cover dish and bake for 35 minutes or until rice is tender. Fluff rice with fork;
Sprinkle with cheese and bake an additional five minutes.
Garnish with bacon.

 

 

 

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