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Spanish Rice
This is not your typical ho hum rice-and-tomato-sauce rice that you get with Mexican food. This side dish is so good that you can
taste away half of it before you even serve it. It's my sister Carol's recipe and she serves it with her homemade enchiladas. I serve
it with grilled tri-tip or pork loin and cornbread and a green salad. Either way, it's killer good!
Ingredients:
1 cup uncooked white rice
3/4 cup frozen corn
1 lb. bacon ( my favorite is Farmer John's old fashioned maple flavor)
1 28-oz. can (or 2 14.5-oz. cans) whole tomatoes
1 medium onion
1 medium green pepper
2 or 3 tbsp. La Victoria Salsa Brava bottled hot sauce
1/2 cup shredded cheddar cheese (sharp or mild, whichever you prefer)
Spray a 3-quart baking dish with Pam. Sprinkle the rice evenly in the pan, then sprinkle the corn on top of the rice.
Cut the bacon into 1/2-inch chunks and fry them in a medium sauce pan until just barely done. Drain lightly on paper towels,
then spread evenly over the corn.
Cut the onion and green pepper into 1/2-inch chunks and saute until tender. Spread over the bacon.
Pour the juice from the tomatoes into at least a 4-cup measuring cup. Tear or cut the tomatoes into large chunks and add
them to the juice in the measuring cup. Add enough water to equal a good 4 cups, then add the hot sauce. Stir well and pour
over the onion and pepper.
Cover with foil and bake for 1 hour at 350°.
When done, remove the foil and fluff the rice mixture very gently and very lightly just to blend it a little. Be careful not
to disturb the mixture around the edges of the pan because it'll look nicer this way when you serve it. Sprinkle with the
shredded cheddar cheese and return to the oven for 10 more minutes at 350°.
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