Basic Spanish Rice
Submitted by ginbub
Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.
YIELD
4 servingsPREP
30 minCOOK
60 minREADY
90 minThis isn’t the quick-dump-a-packet version. This Spanish rice builds flavor in layers: fresh tomatoes get pureed and simmered with the rice, bacon drippings add smokiness, and a final bake in the oven pulls everything together.
Brown rice is the move here instead of white. It takes longer (40-45 minutes on the stovetop) but holds its texture through the oven finish without turning to mush. The molasses might surprise you, but just a teaspoon deepens the tomato flavor and adds a subtle caramel sweetness you can’t quite place.
The two-stage tomato approach matters. Pureed tomatoes go in early to cook down into the rice, then chopped tomatoes and tomato sauce get stirred in near the end for fresh bursts of flavor and a chunkier texture. Don’t skip this step or you’ll end up with a one-note dish.
Fry the bacon until it snaps when you bend it. The drippings are what you really want here, so use a skillet to saute the green peppers in that rendered fat before folding everything into the rice.
Chef Tips
- Keep the lid on during the stovetop simmer. Brown rice needs steam to cook through evenly.
- Blot the bacon well. Soggy bacon crumbles disappear into the rice.
- Check the rice at 35 minutes. If it’s absorbed the liquid but still has bite, add a splash of water before transferring to the oven.
Variations
- Spicier: Double the hot sauce and add a diced jalapeno with the green peppers.
- Vegetarian: Skip the bacon, saute the peppers in olive oil, and use smoked paprika for that smoky depth.
Ingredients
Directions
Place quartered tomatoes and water in blender jar; puree.
Pour into large pot, add onion, and boil.
Add rice, garlic paste, salt, Tabasco, and molasses.
Lower heat and simmer, covered, until rice has absorbed almost all the water, usually 40 to 45 minutes.
Add chopped tomatoes, parsley, and tomato sauce, stir well, and cover.
Fry bacon crisp in skillet; remove and blot on paper towels.
Sauté green pepper in bacon drippings; remove using slotted spoon and add to rise mixture.
Crumble bacon and add to rice mixture. Mix well and remove from heat.
Preheat oven to 350℉ (180℃).
Lightly oil bottom of 1-quart casserole; pour rice mixture into it and bake for 20 minutes, or until rice is tender.
Comments
