Sunday, February 27, 2011

Tasty Spanish Rice

 Servings: 4
Total cook time -- 45 minutes

  • 6-10 slices bacon (fatty beef would also work i think)
  • 5 cloves garlic, chopped
  • 1 shallot, chopped
  • 1 cup uncooked white rice
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cups chicken broth (i used 1 cup broth, 1/2 cup red cooking wine)
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 1 teaspoons red pepper powder, or to taste
  • 1/2 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin (don't use too much or it'll taste weird)
  • 1/2 tablespoon basil
  • creole seasoning -- until desired spiciness is reached
  1. Cook bacon in a greased, deep skillet over medium heat. Add onion, garlic, pepper and shallot and saute until bacon is nearly cooked.  Add rice, and cook until rice is browned and onions are tender.
  2. Stir in broth and tomatoes. Season with red pepper, cumin, salt, garlic powder, basil, and creole seasoning . Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. 
  3. This is an awesome side dish.  I also think mushrooms would saute well into this recipe...and more tomatoes would be ok too.


  1. I was wondering what was being whipped up in Rich's kitchen this weekend. I love Spanish rice on nachos, so I always keep some frozen to pull out for nacho days. Thanks for the delicious looking recipe. It looks like shallots are still working for you?

  2. Janel- good idea to freeze it!!! We always have too much at one time, so I don't make it for every batch. What are shallots?!

  3. Yeah i'm still trying to use up the shallots i bought a while ago haha. They're kindof like a mix between a sweet onion and garlic

  4. wow, cookerboy strikes again! I've never seen a shallot either!

  5. I love Spanish Rice in a tortilla (especially the fresh kind from Costco) with the other chicken wrap ingredients...tomatoes, lettuce, black beans, corn, Ranch dressing, cheese... It adds a yummy taste and extends the meat.