Who doesn't remember RICE A RONI? It's still sold in stores and hasn't really changed much since it's debut in 1961. But our version isn't from the box. It's from the Mama! And, when we did have Spanish Rice, it was made from scratch like below.
You could make this in bulk and freeze to be used later OR you can use half of this recipe and mix it with beef or other protein for a unique meal.
- 3 slices bacon, cooked and crumbled (reserve the drippings)
- 1/2 cup rice
- 1/2 cup chopped onion
- 1 1/4 can diced tomatoes
- 1/2 tsp salt
- 1 tsp smoked, sweet paprika (may use hot if you can handle the heat but reduce by half)
- 1 seeded, deveined green pepper, minced
- 1 pressed garlic clove
- Remove the bacon from the pan.
- Add in the onion and green bell pepper and rice.
- Saute until the onions, and pepper is soft and the rice is toasted (light golden brown).
- Readd the bacon and add in the tomatoes, salt, paprika, and garlic.
- Pour into a sprayed double boiler and cook for 1 hour or until the rice is tender, adding water if needed.
This recipe makes 3-4 servings so double as needed.
Want to make it easy? Use pre-cooked rice that's been warmed in the microwave, bacon crumbles, dried onion flakes instead of everything fresh.