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Spanish Rice
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Description
There are plenty of Spanish rice recipes out there, but I assure you this one beats all…at least in my opinion. The difference is the bacon fat, which infuses the rice with an amazing smoky flavor.
Ingredients
- ½ cups Bacon Fat, Reserved From 1 Pound Of Bacon
- 1 whole Small White Onion, Chopped
- 1 whole Red Bell Pepper, chopped
- 1 cup White Rice
- 1 cup Chicken Broth
- 1 cup (15 Oz. Size) Canned Crushed Tomatoes, With Juice
- 1 cup Corn Kernels, Frozen
- ½ teaspoons Chili Powder
- Salt And Pepper, to taste
Preparation
Heat bacon fat over medium high heat in a stock pot until it’s liquid. Saute onion and red pepper until onion is just turning translucent, approximately 3-5 minutes. Add in rice and stir frequently until lightly browned, approximately 2 minutes.
Separately, bring chicken broth and tomatoes to a boil. Pour boiling liquid into pot with browned rice mixture. Stir in chili powder. Cover and simmer 30-40 minutes.
Five minutes before the rice is done cooking, stir in corn kernels. Add salt and pepper to taste.
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