Cheesy Spanish Rice

3.92 from 24 votes

Loaded with flavor, this hearty baked rice dish is enough to be a meal on its own, or it makes a stellar side dish.

Prep Time15

Cook Time30

Total Time45

Course: Casseroles, Side Dish

Cuisine: American, European

Keyword: casserole, cheese, rice, rice dish, spanish rice

Servings: servings

Calories: 414kcal

Drain the tomatoes keeping separate the chunks and the juice. Add enough water to the canned tomato liquid to measure 2.5 cups. Set aside.
In a large skillet, fry the bacon until partially cooked, about 4 minutes. Add the diced onion and garlic. Cook until the onion is soft, about 5 minutes.
Add the rice, drained tomatoes, and 2.5 cups of reserved liquid to the skillet. Add the diced green peppers and salt. Mix well and bring to a boil.
Once boiled, remove from the heat and carefully transfer the mixture to an oven-safe casserole dish. Cover with foil and bake in a pre-heated 350-F oven for 20 minutes.
After 20 minutes, remove the casserole dish and stir. Top with cheese and put back in the oven, uncovered, for another 5-10 minutes or until the rice is soft and the cheese is bubbly.
Serve and enjoy!

Chef Jenn's Tips

Add a tablespoon of cooking oil to the bacon, onion, and garlic if your bacon isn't giving off enough fat.
Drain the tomatoes using a kitchen strainer or sieve. Press out as much liquid as you can without mushing the tomatoes.
Save the tomato juice! Add enough water to the tomato juice to get to 2.5 cups of liquid. You need this for the rice to cook.
Bringing the rice mixture to a boil on the stovetop helps cut down on the cooking time, so make sure you use a large enough skillet to hold it all.
Season with salt before it goes into the oven. Trying to add salt to cooked rice is very difficult.