Spicy Southwestern Rice is a perfect accompaniment for all your South of the Border meals. Serve it up with Carne Asada Street Tacos, Black Beans made with a little Negro Modelo,  and a blended Sweet and Sour Margarita for a complete meal that will have you singing “Livin La Vida Loca” in no time flat!

Spicy Southwestern Rice

2014-03-22 16:26:20

Serves 8

Write a review

Save Recipe

Print

Ingredients

1. 1-2 tsp Olive oil, as needed
2. 3 slices bacon, diced
3. 1 1/2 cups uncooked long grain rice
4. 2 cups diced tomatoes with juice (I use home canned, but store bought is fine)
5. 1 1/2 cups water, more as needed
6. 2 cloves garlic, minced
7. 1 small white onion, finely diced

Optional

1. 1 Chipotle pepper, finely diced
2. Sea salt, to taste

Instructions

1. Heat 1 tsp olive oil in large skillet over medium high heat.
2. Add diced bacon and cook until brown and crispy.
3. Remove bacon from pan with slotted spoon. Set aside.
4. Lower heat to medium and add diced onion, rice.
5. Stir until rice begins to turn light brown, and onions are soft and fragrant.
6. Add minced garlic and Chipotle pepper (if using) and cook, stirring constantly 1 additional minute.
7. Remove pan from heat (important to prevent splattering of the tomatoes everywhere).
8. Add tomatoes, water, and all but 1 tbsp of the browned bacon.
9. Cover immediately.
10. Simmer over low heat until all liquid is evaporated and rice is tender, about 25-30 minutes.
11. Check rice occasionally and add water as necessary to prevent rice from dying out before done.
12. Season with salt to taste.
13. Serve with remaining sprinkled bacon bits over rice.

Adapted from Comida Sabrosa: Homestyle Southwestern Cooking

Adapted from Comida Sabrosa: Homestyle Southwestern Cooking

Pure Grace Farms https://puregracefarms.com/