Spanish Rice
This Spanish Rice recipe offers a comforting and flavorful dish, perfect as a side or a light meal. The combination of savory bacon, aromatic garlic, and the subtle heat from chile pulp creates a rich and satisfying taste. The rice cooks slowly, absorbing the flavors and resulting in separate, tender grains.
Ingredients
- 1 tablespoon Chipped bacon (Quantity estimated (not specified in original recipe))
- 1 clove Garlic
- 1 cup Washed and dried rice
- 1 can Canned tomatoes
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 cup Chile pulp
- 1 cup Meat stock or hot water (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a skillet, fry the chipped bacon over medium heat until it begins to crisp, about 5 minutes. Add the minced garlic and stir for 1 minute until fragrant.
- 2Add the washed and dried rice to the skillet and stir to coat with the bacon fat and garlic. Cook for 2 minutes, stirring constantly.
- 3Add the canned tomatoes, salt, and chile pulp to the skillet. Stir to combine. Bring to a simmer, then reduce the heat to low, cover, and cook slowly for about 20 minutes, or until the rice is nearly dry.
- 4Add the meat stock or hot water, just enough to finish cooking the rice, ensuring the grains remain separate and the rice is dry when done. Simmer for another 5 minutes, or until the rice is cooked through and the liquid is absorbed.
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