Classic Spanish Rice

Ingredients List

• 1 cup chicken broth

• 1 cup tomato sauce

• 6 slices bacon

• 2 onions, diced

• 1 cup uncooked white rice

• 2 tomatoes, diced

• 2 green bell peppers, diced

• ½ teaspoon chili powder

• ½ teaspoon salt and ground black pepper

• 1 (10 ounce) can sliced black olives, drained (Optional)

• 1 (10 ounce) can whole kernel corn, drained (Optional)

Cooking Instructions

1. In a small saucepan, bring chicken broth and tomato sauce to a boil over medium-high heat, approximately 5 minutes. Reduce the heat to medium and allow it to simmer while you prepare the rest of the ingredients.

2. In the meantime, place bacon in a large skillet and cook over medium-high heat, turning occasionally until browned and crispy, about 10 minutes. Transfer bacon to a paper towel-lined plate, keeping the bacon drippings in the pan. Chop the cooked bacon into pieces.

3. Add chopped onion to the skillet with the reserved bacon drippings and sauté over medium heat until softened, about 5 minutes. Stir in the rice and cook, stirring constantly, until it turns a light golden color, about 3 to 5 minutes. Add the boiling broth mixture to the rice, along with diced tomatoes, green bell peppers, and chopped bacon. Season with chili powder, salt, and pepper to taste.

4. Cover the skillet and simmer for 30 to 40 minutes, or until the rice is tender and the liquid has been absorbed. Before serving, stir in black olives and corn for an added touch of flavor.

Chef’s Tips

Nutritional Information (per serving)