Spanish Rice

This dish is always a hit and is a great side with just about everything. 
I love it.

I've had this recipe going on 25 years now, with just one or two tweaks along the way.
It really is one of my favorites. 

It has lots of bacon, which to me and especially in this, is a very good thing 
(sorry about the picture). The brown sugar gives it just the slightest hint of sweetness and 
adding the cayenne pepper with the saute, adds the perfect amount of heat. 
Not too hot that kids can't eat it, but just enough to know it's there.

Linked with Michelle's Tasty Creations: Creative Thursday Link Party.

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Spanish Rice

6 slices of bacon
1 onion, chopped
1 green or red pepper, chopped
1 cayenne pepper, seeded and left whole, if desired
1 28oz can tomatoes, broken up by hand
1 cup water
3/4 cup long grain rice
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp chili powder
1/8 tsp pepper
2 tsp Frank’s hot sauce

Cook bacon in a large skillet, remove to a paper towel lined plate and set aside. Reserve 2 tbsp of drippings in the pan; sauté onion and pepper until tender. Add garlic and cook 2 minutes longer. (If desired, cut the top off a cayenne pepper; shake out the seeds and poke holes in it with the tip of a knife. Add it along with the onions and peppers for a little heat. I remove it right after I combine all ingredients, but before it simmers.)

Stir in un-drained tomatoes and the remaining ingredients; cover and simmer 30 minutes or until rice is tender and most the liquid is absorbed; stir in crumbled bacon. 


  1. This looks amazing! And bacon? I love bacon :) Happy girl. I can't wait to try this recipe. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share next week. Have a great weekend.

    1. Thanks, Michelle. Have a great week!