Spanish Rice

Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: < 30 Min Prep w/Longer Cook Time, 45 - 60 Minutes to Table, Side Dishes - Grains - Rice - Stuffing
Servings: 6 servings
Author: Catherine Christiano


  • 4 bacon slices
  • 2 tablespoons canola oil
  • 1 cup chopped onion 1 medium onion
  • 1/2 cup diced green bell pepper
  • 16 ounces canned diced tomatoes
  • 8 ounces can tomato sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 1/3 cups regular long grain rice
  • 1/2 cup shredded cheddar cheese approximately 3 ounces


  • Preheat oven to 350°F.
  • Use an oven safe pot with lid, like a 12-inch cast iron skillet or Dutch oven. Place pot over medium heat, fry bacon crisp. Drain on paper towels then crumble and set aside. Pour off all fat.
  • To empty pot, add oil and heat over medium heat. Add onions and green peppers; cook until tender, stirring often, about 5 minutes.
  • Empty canned tomatoes and juice into measuring cup; add enough water to make 1 3/4 cups.
  • To onion mixture, add liquid with tomatoes, tomato sauce, sugar and salt; heat to boiling.
  • Remove from heat. Stir in rice, cover, bake 35 minutes or until rice is tender and liquid absorbed.
  • Fluff rice with fork; sprinkle with cheese and bake 5 minutes. Garnish with bacon.


Pairs well with Mexican Chicken Breasts. If serving with Mexican Chicken Breasts, make Spanish Rice first, up to just before the last step when the cheese is added. When the chicken is almost cooked, reheat the rice in the oven for 5 minutes to melt the cheese.