BajaNomad

Slim's Blast'n Baja Spanish Rice

EnseNADAslim - 1-30-2009 at 10:13 AM

Slim’s Blast’n Baja Spanish rice.

1 medium onion, sliced
1 small can tomato paste
1 green bell pepper, chopped
2 cups chicken Broth
5 slices bacon, fried crisp then crumbled
1 tbsp cooking oil
1 tsp salt
1 Tbsp cumin
1 tbsp minced garlic
1 16 oz can chopped stewed tomatoes
3 Tbsp bacon drippings
3/4 cup long grain rice
½ jalapeño pepper (do not dice)
½ cup chopped cilantro


In dutch oven, fry rice and green bell pepper in oil and bacon drippings over medium head until golden brown.
Chop and blend, tomatoes, ½ cup tomato paste, cilantro, garlic and cumin,
Add chicken broth, the ½ jalipeño, and slowly stir in the blended mix.
Bring to a boil and cook for about 10 minutes. Then add crumbled bacon, cover and simmer additional 15 minutes. Leave covered until ready to serve .
Serves 6-8.

Bajahowodd - 1-30-2009 at 12:24 PM

It's the teaspoon of salt that puts it over the top for me.:lol:

tigerdog - 4-25-2009 at 11:01 AM

Mmmmmm! I love Spanish rice and this sounds really good! I hadn't thought of adding bacon. I'm going to make some today, I'm in the mood! Thanks!

KurtG - 4-25-2009 at 11:42 AM

Quote:
Originally posted by Bajahowodd
It's the teaspoon of salt that puts it over the top for me.:lol:


Nope, its the bacon drippings!

Udo - 4-25-2009 at 02:19 PM

To make it foolproof, after tanning the rice add the entire contents to an induction rice cooker.
I know...it's not a staple in Mexico, but sure makes life easier. However, if you follow the mailand cooking customs, the rice is browned and cooked in a clay dutch oven.

DianaT - 4-25-2009 at 02:34 PM

Can't wait to try that one!

Thanks

bajabound2005 - 4-25-2009 at 07:33 PM

Where does the blast come in? Recipe looks good but Slim, you have me worried!

BajaGringo - 4-25-2009 at 08:43 PM

I love rice and always love a new recipe. Will be trying it tomorrow for sure!!!

Skip_Mac - 4-25-2009 at 08:49 PM

Thanks Slim, we usually do beans in the winter in the office (dried beans from the back garden)...but the guys really love to put a lot of peppers from the garden in it. I think this year I'll try your recipe (I'm getting tired of shelling the beans and I can still use the peppers). Your lady is fortunate that you can cook too! Keep up the good works.