Grandma Rose often made this,
either as a side dish or for
Stuffed Peppers!
1 cup of dry rice, cooked
1 medium onion, diced
1/2 sweet pepper, diced
1 pound of ground beef
1/2-pound of bacon, diced
1 28-oz. can of crushed tomatoes
Salt & pepper to taste
Start the rice cooking in the microwave: One cup dry rice to 2 cups water and 1/2
stick butter. Cook on high for 12-15 minutes.

While the rice is cooking, cut up the bacon and fry slowly in a large skillet. When
the bacon is brown and crisp, spoon it into a dish and set aside. Brown the ground
beef in some of the bacon drippings. When the beef is nearly cooked, add the
diced pepper and onion, and finally the put the bacon back in. Stir these and cook
until tender, then add the crushed tomatoes and season to taste.

When the rice is done (when the water is cooked away), set it to one side. When
the tomato-beef mixture is heated through, season it to taste, and then stir in the
rice.

This is great as a side dish, or you can
stuff green peppers and bake them in the
oven. For Spanish Gold Rice, stir in 1/2 cup of grated cheddar cheese. Place in a
serving dish and top with an additional 1/2 cup of grated cheese.
The Main Courses Chef presents ...
Rose's Spanish Rice
at The Fatted Café
More Mexican ...
Try a Spicy Spanish Rice alternative
| Back Home | The Dinner Menu | More Main Courses |
Guard Cat on Duty