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    NJ native without the accent or the big hair. Currently residing in Beijing. Teaching English. Absorbing all things China. Exploring SE Asia.

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Recipe: Spanish rice

I made this last night to go with baked tilapia.  If you added chicken it could be a main dish.

Spanish rice
Prep time: 20 minutes
Cook time: 55 minutes
Servings: 6

  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 6 slices of bacon (I omitted the bacon and it turned out just fine)
  • 2 onions, diced
  • 1 cup uncooked white rice (I used about a cup and a half)
  • 2 tomatoes, diced (I didn’t have any fresh tomatoes so I used one can of diced tomatoes, drained)
  • 2 green bell peppers, diced (again, I didn’t have any so I used a small can of green chili peppers)
  • 1/2 tsp chili powder
  • salt and pepper to taste (I also added smoked paprika and some crushed red pepper)
  • 1 10 oz can sliced black olives, drained (optional)
  • 1 10 oz can whole kernel corn, drained (optional)
  1. In a small saucepan over medium heat, combine chicken broth and tomato sauce.  Bring to a boil while cooking the following.
  2. In a large skillet over medium heat, cook bacon until evenly brown.  Chop bacon, and set aside, reserving bacon fat.  Add onion to skillet, and saute until tender.  (I didn’t use bacon and sauteed the onion in a little olive oil.) Stir in rice, and cook until evenly browned, 3-5 minutes.  Pour in boiling chicken broth and tomato sauce.  Add diced tomatoes, green peppers, and chopped bacon.  Season with chili powder, salt and pepper.  Cover, and let simmer for 30-40 minutes.  Stir in black olives and corn if desired.

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