The Best Spanish Rice

Several years ago, my sister made Spanish Rice for a party we all went to, and it was unbelievably good. I had to have the recipe. She had been to a block party where she had it and she had gotten the recipe from her neighbor. I had the recipe and made it several times and then lost the recipe card it was on. My sister couldn't find hers either and so we called the neighbor to get it again. Sadly, the neighbor didn't even remember making the Spanish Rice much less the recipe for it!

It was a near tragedy for this family. Thankfully, I found my recipe card a few weeks ago and have been so happy! After you try this, I'm sure you will want to make several copies so you don't ever have to be without this recipe. (There is no picture to go with this recipe as it was eaten before we could turn the camera on.)

The Best Spanish Rice
Ingredients:
4 slices bacon, fried and crumbled
1 cup long grain white rice
8 oz. can crushed tomatoes with liquid
1/2 cup chopped onion
1/4 cup sliced black olives
1/2 cup chopped bell pepper
(I use 2 small Poblano peppers instead because I love the flavor)
1 7 oz. can of chopped green chilies
1 t. salt
1 t. chili powder
1 12 oz. can of chicken broth
1 6 oz. can of Snappy Tom (I have used Clamato)
2 T. Olive oil
1 bunch cilantro

Directions:
Fry the rice in the bacon grease until brown, stir constantly so the rice doesn't burn. Add the tomatoes, onions, olives, peppers, green chilies, salt and chili powder. Mix well and continue to cook for a couple more minutes. Then add the chicken broth and the Snappy Tom. Cover and cook until liquid is absorbed, about 30 minutes. Be sure to check so that the rice doesn't stick and burn. You may need to add a little more broth. Just before serving transfer to serving bowl and garnish with the crumbled bacon and the cilantro.

It is a pretty dish and delicious. We ate this a couple nights ago with tamales, beans and a salad. It also goes great with chili.