Spanish RICE
4 to 6 servings
Ingredients
- 1 tablespoon vegetable oil
- 2 slices bacon, minced
- ½ medium onion, chopped
- ½ green bell pepper, chopped
- 1 garlic clove, minced
- 1 cup long-grain white rice
- 1¾ cups chicken stock or broth
- 1 cup drained canned diced tomatoes
- ½ teaspoon sweet or hot paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tablespoon vegetable oil
- 2 slices bacon, minced
- ½ medium onion, chopped
- ½ green bell pepper, chopped
- 1 garlic clove, minced
- 1 cup long-grain white rice
- 1¾ cups chicken stock or broth
- 1 cup drained canned diced tomatoes
- ½ teaspoon sweet or hot paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Let's Cook
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Step 1.
Preheat the oven to 350°F. Combine in a Dutch oven or 10-inch ovenproof skillet and cook, stirring, over medium heat until the onions are golden, about 8 minutes: 1 tablespoon vegetable oil; 2 slices bacon, minced; ½ medium onion, chopped; ½ green bell pepper, chopped; 1 garlic clove, minced
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Step 2.
Add and stir until well coated: 1 cup long-grain white rice
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Step 3.
Add and bring to a boil: 1¾ cups chicken stock or broth; 1 cup drained canned diced tomatoes; ½ teaspoon sweet or hot paprika; ¼ teaspoon salt; ¼ teaspoon black pepper
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Step 4.
Stir once, cover, transfer to the oven, and bake until the liquid is absorbed and the rice is tender, about 25 minutes. Uncover and let stand 5 minutes before serving.