The Spanish Rice

Ah! It’s been so long since my last post! The sunny weather has me cooking less and outside more. Unless you want to see how I roast a hot dog on a campfire, there just hasn’t been much to post!

Here’s an oldie but a goodie. This recipe comes from my cooking class waaay back in high school. I have no idea how authentically Spanish it is, but it’s gluten free and tasty, so give it a try!

The measurements are a little funny because we cooked in metric in school, but “88 mL of onion” just doesn’t make sense to the general public (or so it seems)!

Ingredients:
6 strips bacon, cooked & crumbled (retain fat from cooking)
1/4 cup plus 2 tbsp chopped onion
1/4 cup plus 2 tbsp chopped green pepper
3/4 cup uncooked rice
1 2/3 cups cold water (400 mL)
2 cups chopped tomatoes
1/2 tsp salt
1/4 tsp pepper
1 piece cheese (1/4 cup or so, grated)

Put rice, salt, and cold water in saucepan. Bring to boil and simmer for 20 minutes.

While simmering, chop veggies. In a frying pan, saute onion & green peppers in the leftover bacon fat (or substitute coconut oil).

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Grease a casserole dish. Add the cooked rice, bacon, tomatoes, salt & pepper to the sauteed veggies. Put the mix into the casserole dish and top with grated cheese.

Ready for the oven!

Ready for the oven!

Cover the dish in foil and bake at 350°F for 20 minutes (so cheese melts and flavors meld).

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