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Spanish Rice Recipe

Sweet onion and green bell pepper compliment the tomatoes and spices in this tasty Mexican rice dish. It's a must make to compliment all our favorite south-of-the-border dishes!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: Mexican
Servings: 8


  • 6 slices of bacon (I use nitrate-free Applewood Smoked)
  • 1 large sweet onion, chopped
  • 1 green bell pepper, seeds and ribs removed, chopped
  • 1 large clove garlic, minced
  • 1 28-ounce can whole, peeled tomatoes, cut up (do not drain)
  • 1 1/3 cup water
  • 1 cup long grain rice
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground cumin
  • 1 teaspoon Sriracha dry seasoning
  • 2 tablespoons fresh chopped parsley


  • Cook bacon until crisp in a large skillet,  Drain on paper towels, crumble and set aside.  Drain the bacon fat from the pan, reserving 2 tablespoons.  Wipe out the pan with paper towels to remove burnt pieces.  Add the reserved drippings back to the skillet and heat on medium. 
  •  Add the onion and peppers and sauté until tender, about 5 minutes.  Add the minced garlic and quickly sauté until fragrant, about 1 minute.  Add the tomatoes and any canned juice, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper, cumin, Sriracha.  Reduce the heat to medium-low, cover and simmer for 30-40 minutes or until the rice is done.  Most of the liquid should be absorbed but don't let it get dry.  
  • Stir in the chopped parsley, and serve topped with crumbled bacon and shredded cheese is desired.  


Use a large skillet with a tight fitting lid.
Check the rice after 30 minutes.  Don't let the rice dry out or cook too quickly.