1949 Spanish Rice Recipes

BETTY CROCKER 1950S SPANISH RICE

Steps:

• In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
• Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
• Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
• NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
• ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.

AUTHENTIC SPANISH RICE - AN OLD FASHIONED SPANISH RICE RECIPE

Steps:

• Melt lard in a large skillet; add rice and cook, stirring constantly until lightly browned. Do not burn.
• Once browned, add water and bring to a boil.
• Once the water has mostly absorbed, add broth and cover over low heat.
• Let simmer and cook for approximately 20 minutes. Stir often so that a crust doesn't form. If it does, do not scrape it.
• Once the rice is fluffy, add drained Rotel (keep the juice) and tomato sauce. Stir.
• If the rice isn't perfectly fluffy, add the reserved Rotel liquids, turn off heat and cover until the rice steams to perfection.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.