Sandra's Spanish Rice

Spanish Rice

"A great recipe that is similar to authentic reipes from the homeland! Can be made as a main dish as well." Tonight is Mexican night at the Parsons house!

Ingredients:

1 cup chicken broth 1 can of diced tomatoes 6 slices bacon 2 onions, diced 1 cup uncooked white rice 2 tomatoes, diced

1 teaspoon chili powder 1/2 teaspoon salt and pepper to taste 1 (10 ounce) can sliced black olives, drained (optional) 1 (10 ounce) can whole kernel corn, drained (optional) 1 Green Pepper (optional)

Directions:

1.

In a small saucepan over medium heat, combine chicken broth and tomatoes in sauce. Bring to a boil while cooking the following.

2.

In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion and peppers to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.