• 4 slices bacon cut in small pieces
  • 1 2/3 cups water
  • 2/3 cup long grain rice uncooked
  • 1/2 cup onion chopped
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1 8-ounce can stewed tomatoes
  • 2 tablespoons tomato paste (optional)
  • parsley Chopped


In a 2-quart saucepan over medium-high heat, fry bacon until crisp. Drain bacon on paper towels; set aside. Discard all but 2 tablespoons of the drippings. To saucepan, add water, rice, onion, chili powder, salt, sugar and paprika. Stir and bring to a boil; reduce heat to low, cover and simmer for 20 minutes or until rice is done. Stir in stewed tomatoes with juice, tomato paste and half of the reserved bacon, chopping up tomatoes with a spoon. Cook until heated through. Spoon rice into a heated serving dish. Sprinkle with remaining bacon and parsley.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Authentic Spanish Rice