Spanish Rice With Bacon
6 bacon strips, diced
1 Tbsp. (15 ml) canola or vegetable oil
1 medium onion, chopped
1 cup (240 ml) uncooked long grain rice
1-3/4 cups (420 ml) water
2 large tomatoes, chopped
1 medium green pepper, chopped
2 jalapeno peppers, seeded and chopped
1 to 1-1/2 teaspoons (5 to 7.5 ml) chili powder
1/2 teaspoon (2.5 ml) salt
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; sauté 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. Makes 6 servings.
Per serving: 287 cal., 12 g fat (4g sat. fat), 16 mg chol., 514 mg sodium, 34 g carbo., 2 g fiber, 10g protein.
Pairs Well With
I use brown rice. You need to cook it a bit longer and keep an eye on the liquid, it may need more. I have added a small can of V-8 juice and a can of water (6 ounce can)