Hamburger Spanish Rice With Bacon
Prep Time: 30 Minutes
Cook Time: 30 Minutes
6 slices bacon
1 lb. hamburger
1 medium size onion, chopped
1/2 of one green bell pepper, chopped (See *Note)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon jarred minced garlic
2 Tablespoons Worcestershire sauce
1/2 cup ketchup
2 cups water
1 (14.5-oz.) can tomatoes, cut-up (See *Note)
2/3 cup long grain white rice, or instant brown rice
1.) In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.
2.) In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables; then drain off any excess grease in a colander.
3.) Return cooked beef and vegetables to the skillet, then add the remaining ingredients.
4.) Crumble the cooked bacon; add to the skillet, and stir.
5.) Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes, or until rice is tender and liquid is absorbed, and stirring occasionally.
6.) Yields: 5 to 6 servings
7.) *Note: You can substitute stewed tomatoes for the regular canned tomatoes. Also, I've substituted a yellow bell pepper for the green bell pepper.
An additional up-close photo of Hamburger Spanish Rice With Bacon.
I thought I'd also include a photo of the canned stewed tomatoes, as well as the instant brown rice I used, when preparing this dinner as well.
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