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Spanish Rice

  • Author: kate jones
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 1x




  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 46 cloves garlic, minced
  • 68 ounces uncooked bacon (1/2 package)
  • 28 oz. stewed tomatoes
  • 1 1/2 cups water
  • 1 1/4 cups long-grain rice
  • 2 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons kosher salt
  • 1 1/4 teaspoons chili powder
  • 1/81/4 teaspoons Tabasco sauce


Cut bacon into 1″ pieces and cook until crisp in a Dutch oven if possible. Remove from pan and drain the grease, reserving 2 tablespoons in the pan. Return the pan to medium heat and add the onion, garlic, and bell pepper. Cook until the onions are translucent and fragrant. While the onions are cooking, place the tomatoes in the jar of your blender and pulse 2-3 times to chop them. Add the seasonings, Tabsco sauce, and Worcestershire sauce to the tomatoes and then, when the onions are done cooking, add the tomato mixture, seasonings, and rice and and bring to a boil. Stir, cover, and reduce heat to low. Cook for 20-25 minutes at low elevations or closer to an hour for high elevations or until the rice is cooked, stirring occasionally to make sure the rice is not burning. Serves 6-8-ish and makes great leftovers.




  • Calories: 252kcal
  • Sugar: 4g
  • Sodium: 547mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 18mg