1949 Spanish Rice

Name: 1949 Spanish Rice
Ingredients: 1 lb bacon (Regular, NOT thick cut!); 1 Spanish onion, chopped very fine; 1 green pepper, chopped very fine; 2 (15 ounce) cansdiced tomatoes, do not drain (with green pepper, celery, and onion); 6 cups cooked rice; 1 teaspoon salt; 1 teaspoon pepper; 8 ounces cheddar cheese (Mild-type and Shredded)

8 ingredients

20 steps

Ingredients

1 lb bacon (Regular, NOT thick cut!)
1 Spanish onion, chopped very fine
1 green pepper, chopped very fine
2 (15 ounce) cansdiced tomatoes, do not drain (with green pepper, celery, and onion)
6 cups cooked rice
1 teaspoon salt
1 teaspoon pepper
8 ounces cheddar cheese (Mild-type and Shredded)

Directions

1

Heat oven to 350 degrees.
2

Cook rice; reserve in large 6 quart bowl.
3

Cover so it does not dry out.
4

Grease a 4 quart casserole dish, set aside.
5

Fry bacon until crisp; cool and crumble into pieces the size of your thumb nail.
6

Reserve to add back into mixture.
7

Cook onion and green pepper in reserved bacon fat; cook slowly until onion is soft and yellow.
8

Add cans of tomatoes and heat until simmering.
9

Cover.
10

Add crumbled bacon, salt and pepper to the reserved rice mixture, stirring well to combine.
11

Pour hot onion, pepper and tomato mixture into rice/bacon.
12

Stir well to combine.
13

Place mixture in prepared casserole dish.
14

Sprinkle the shredded Cheddar Cheese on top.
15

Bake for 30 minutes until cheese is melted and slightly browned and mixture is bubbly.
16

Remove from oven.
17

Allow to set for 10 minutes before serving.
18

This freezes exceptionally well!
19

Cut into portions; freeze.
20

Heat on Medium in microwave for 3-5 minutes.