Spanish Rice

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

  1. 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.
  2. 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.
  3. 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.
  4. 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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