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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another of my Latin comfort foods Ingredients:
1/2 lb bacon, cut in crosswise 1/4-inch strips |
1 large onion, medium dice |
1 large sweet green bell pepper, medium dice |
1 large banana pepper (or hotter cultivar if you prefer), seeded and medium dice (optional) |
2 garlic cloves, minced |
1 cup long grain white rice |
2 tbsps dried minced parsley |
1 tbsp dried cilantro |
1 to 2 tsps chili powder, as desired |
1 to 2 tsps ground cumin, as desired |
1 tsp dry adobo (optional) |
enough tomato juice added to reserved juice to make 2 cups |
2 (14.5 oz) cans diced tomatoes, drained, reserving juice |
salt, only if needed and as desired |
Directions:
1. 1. In a large skillet (chicken fryer is good) over medium heat, fry the bacon until crisp. Scoop out the bacon onto paper toweling with slotted spoon or spatula; set aside. Leave in enough fat to cover the pan surface.
2. 2. Toss the onions and peppers into the hot fat and fry until crisp-tender, about 4 or 5 minutes. Add minced garlic and cook until it gives off its fragrance, about 30 seconds.
3. 3. Add the rice to the pan and stir to coat the grains. Combine parsley and cilantro with pan mixture, then add chili powder, ground cumin, and dry adobo, stirring as you go.
4. 4. Pour in the tomato juice and bring to a bubble. Reduce heat to medium low, cover pan with lid, and simmer for 15 or 20 minutes, or until liquid is absorbed by the rice.
5. 5. Scoot pan off the burner, stir in the reserved bacon and diced tomatoes. Adjust seasoning, salting ONLY if needed. Keep warm until served.
6. SUGGESTED SIDE WITH: Tacos, enchiladas, refried beans.
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