Spanish Rice

Posted on July 2, 2007. Filed under: maindish, rice |

Yesterday, when I was on the phone with my mother/whining about having no idea what to eat this week, she suggested Spanish rice and then tossed the recipe at me over the phone.  As a result, it’s less than precise.  But that’s fun sometimes.

Chopped bacon (I plan to guesstimate with about three slices; less than German Potato Salad, but more than just a couple)

One slice of onion, chopped

1/2 cup of rice

1 14.5-ounce can of tomatoes with green chiles/jalapenos

1 small can of tomato sauce

Worcestershire sauce, to taste

Dried dill, to taste

Shredded cheese

Cook rice according to directions.  Meanwhile, brown chopped bacon in a skillet until cooked.  Remove, and saute onion in the bacon fat until clear.  Add tomatoes and sauce, and return bacon  to skillet.  Add cooked rice.  Sprinkle in worcestershire sauce and dill.  If your skillet is oven-safe, slide it into a 350 degree Fahrenheit oven for 30-40 minutes.  Otherwise, transfer to a casserole and do the same.

Sprinkle with cheese when there’s about 10-15 minutes left in the cooking time, and leave it in the oven until the cheese is brown and crispy.

This is one of those nostalgia dishes for me, something my mother made hundreds of times – like German potato salad, chili, and tuna noodle casserole.

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