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Spanish Rice

From Laurie Hilland, Administrative Assistant, Santa Clarita Valley School Food Service Agency

So easy to fix, I make this often and know that my family is getting good nutrition every time!

  • 1 cup long grain white rice
  • 1 1/2 cups hot water
  • 6 slices bacon
  • 1 (10.5 ounce) can condensed beef broth
  • 1 (8 ounce) can stewed tomatoes
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1/2 teaspoon cumin seed

Soak rice in hot water for 30 minutes; drain well. Line cookie sheet with paper towel and spread rice in single layer to dry for 1 hour.

Meanwhile, in large heavy frypan, cook bacon until crisp. Then, crumble and set aside. Add rice to bacon drippings and cook until lightly browned. Return bacon to pan and stir in beef broth. Stir in tomatoes, green pepper, onion, garlic, and cumin seed. Cover and cook over low heat, stirring occasionally, until rice is tender and liquid is absorbed.

Serves 4

Nutrition facts per serving: 360 cal (37% cal. from fat), 15g total fat (5g sat fat, 7g mono, 2g poly), 25mg chol., 830mg sodium, 43g carbo., 2g fiber, 14g pro. Daily Values: 8% vit. A, 25% vit. C, 4% calcium, 20% iron, 12% potassium.