Here’s a terrific homemade Spanish Rice recipe, also known as a very popular Mexican rice.
What is Spanish Rice?
Spanish rice is typically a white rice recipe that has spices and tomato added in to create a great rice side dish to Mexican main dishes. This Spanish rice recipe is a bit of a twist on the classic. It has plenty of bacon sprinkled on top. I think that makes it better than the classic recipe!
What’s the secret to making good rice?
Cook time and liquids are the keys to making good rice. If you don’t cook it long enough, the rice won’t be soft enough. You want to cook it long enough so the rice is nice and tender. The liquid in the recipe is what helps the rice reach the perfect texture. Rice soaks up liquid as it cooks.
Generally, a good rice recipe will call for enough liquid to where the rice will be done and the liquid completely absorbed when the cooking time is up. If you run out of liquid in the pot, the rice is at risk of burning. If it appears to be cooking too quickly, you can always add in 1/4 cup of water at a time until the rice is done.
My family loves the slightly sweet flavor of this Spanish rice recipe, as well as the added bacon! I know that bacon isn’t a classic addition to Spanish rice. But it’s a darn good one!
When I serve Mexican food to my family, I’m always looking for side dishes to serve alongside the meal. Salad is an option, but my boys always want rice. This Mexican rice is a great side dish! It has become a favorite at my house.
Mexican-Style Side Dish Recipes:
- Mexican Corn
- Fiesta Rice
- Mexican Grilled Corn
- Spicy Black Beans with Onion and Bacon
- Mexican Chopped Salad
- Cilantro Slaw
- 8 slices bacon
- 1 cup finely chopped onion
- ¼ cup finely chopped green bell pepper
- One 16-ounce can chopped tomatoes with juice
- 1½ cups water
- ¾ cup uncooked long grain rice
- ½ cup chili sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- ½ teaspoon Worcestershire sauce
- freshly ground black pepper, to taste
- In a 10-inch skillet, cook the bacon until crisp. Remove the bacon from the pan. Pour off half of the bacon fat and discard. In the remaining fat, cook onion and bell pepper until tender, but not brown. Add the remaining ingredients and stir well.
- Cover the pan and simmer 35 to 40 minutes, or until the rice has absorbed the liquid.
- Crumble the bacon on top.
- If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of bacon, tomato, chili sauce and Worcestershire sauce that are known to be GF.