Wednesday, December 30, 2009

Rice - is it Spanish or Mexican?

I think it would be more likely considered Tex-Mex but in Better Homes and Gardens New Cook Book it's called Spanish Rice. I feel it's more like Mexican Rice. Anyway or either way - it's tasty and goes well with enchiladas!

Mexican Rice serves 6

4 slices thick bacon chopped
1 small onion finely chopped
1 red bell pepper chopped
1 clove garlic chopped
1 cup rice
1 16 oz can chopped tomatoes or tomato sauce
1 teaspoon worcestershire sauce
1 teaspoon chili powder
1/2 cup frozen corn - if you have it

Saute the bacon until crispy in a pot. Remove and set aside. Add onions, peppers and cook about 10 min. until soft. Add in garlic and stir a couple more min. Pour in the rice and let it slightly brown in the pan until toasty - about 5 min. Add the tomatoes and 1 and 1/2 cups of water, worcestershire and chili. Cover and cook about 25 min on low. Add the corn if using and cook another 5 min or until done, adding a little water if needed. Stir back in the bacon and serve with mexican food.

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