One of the kitchen revolutions of the 60s was to make dinner much easier than it had been before. It was also to use simpler ingredients. Well, this recipe for Spanish Rice, while not authentic, was popular and needs to make a comeback!
- 6 slices of bacon, crisped and crumbled
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 3 cups cooked rice
- 2 cups canned tomatoes
- After crisping the bacon, drain but reserve a couple of teaspoons of the drippings
- Cook the onion and pepper in the fat
- Add everything else along with the onion and pepper, and cook over low heat for 15 minutes, or until the liquid evaporates.
Notes: You can opt to crisp up some bacon bits, but use the REAL ones, not turkey. You can opt to use precooked packaged rice if you're strapped for time. You can add extra flavor by using salsa at the heat of your choice.