Friday, April 1, 2011

Hal's Spanish Rice

No, this isn't your typical spanish rice. It is a 50's version; my husband's Mother's recipe. Although my husband was a big rough n' tumble cop, he strapped on an apron as much as he did his gun.  He loved to cook and he loved to do the grocery shopping. Wow, what more could a girl ask for? I hate grocery shopping, so this worked out just fine. He loved this rice dish and made it often. I think it reminded him of his Mom.  Now it reminds us of him : ).

Hal’s Spanish Rice
Feeds a small army 6 to 8 or 3 big boys! Half the recipe to feed less.


3 cups cooked rice
8 ounces slab bacon, diced
2 pounds ground beef
1 white or yellow onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
2- 14.5 ounce diced or stewed canned tomatoes
2- 15 ounce cans tomato sauce
2- 6 ounce cans tomato paste
Salt and pepper to taste
1 tablespoon sugar : )


Cook rice according to package directions. Instant rice is just fine in this recipe. Fry bacon in a skillet on medium high heat, until crisp. Drain excess bacon fat from skillet and add ground beef. Cook ground beef with bacon until almost browned and add onions, peppers and garlic. Cook until vegetables are tender. Add Worcestershire sauce, tomatoes, tomato sauce, tomato paste, sugar and stir well. Add cooked rice and season to taste. Serve alone or with sour cream, tortillas, and guacamole, if desired.

Done. Enjoy!

Cooks Notes: For great variations; add jalapenos, chorizo; either Spanish or Mexican. Sliced steak or chicken, andouille sausage, shrimp, crab meat, clams or even fish. Add a variety to make a quick paella. You can also add saffron and additional Mexican seasonings to spice it up a bit. Make it to your taste and make it your own!