Cheesy Spanish Rice
Loaded with flavor, this hearty baked rice dish is enough to be a meal on its own, or it makes a stellar side dish.
Servings: 6 servings
- 1 1/2 cups rice
- 1 28 ounce canned tomatoes drained, and liquid reserved
- 1 cup onion diced
- 5 slices bacon chopped
- 2 cloves garlic minced
- 1 cup green bell pepper diced
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cups cheddar cheese shredded
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!
Serving: 1cup | Calories: 414kcal | Carbohydrates: 42g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 747mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 22mg | Calcium: 297mg | Iron: 1mg