Easy Old Fashion Spanish Rice Connies Food

BETTY CROCKER 1950S SPANISH RICE

Steps:

• In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
• Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
• Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
• NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
• ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.

EASY AUTHENTIC SPANISH RICE

Steps:

• Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

SPANISH RICE WITH BACON

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. , Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

EASY OLD FASHION SPANISH RICE-CONNIE'S

Steps:

• 1. In a large skillet with a lid,, cook green pepper, onion, garlic, basil, and rosemary in bacon grease or substitute until veggies are tender.
• 2. Stir in chicken stock.
• 3. Add rice, tomato, salt, and pepper to pan.
• 4. Cook, covered, over low heat until rice is done (about 20 minutes).
• 5. Fluff rice mixture and garnish with parsley. Top with a dab of sour cream if desired.
• 6. Enjoy!