Tasty Tuesday!

It's that time of the week again, and last week, I brought you the Southwestern Tortilla Stacker, with promises of Spanish Rice to accompany it this week. Never let it be said that I don't keep my promises.

Again, I'm linking up with Blessed With Grace and Tempt My Tummy Tuesday. I found some really neat recipes there last week (Almond milk? SOOOO what I need for Little Miss and her no dairy diet! Ditto with the Whole Wheat Carrot Cranberry Muffins that I need to make!). I can't wait to see what's up this week.

But first... my recipe for Spanish rice. Sorry I don't have any pictures, but I wasn't planning to post it initially and so didn't take any during the creation of it.

This one tastes so much better than anything that comes out of a box. And it's much healthier, too. The best part is that it's pretty easy and low maintenance, so don't let anyone fool you into thinking this is harder than it is. You'll know better from now on!

Spanish Rice

Ingredients:

1 c low sodium chicken broth
1 c tomato sauce (ok, I usually cheat and use one can which doesn't quite have 1 c in it)
1 t olive oil
3 slices turkey bacon
1 1/4 c diced onion
1 c rice (uncooked)
1 tomato, diced
1 red pepper, diced
1/2 t chili powder
1/4 t salt
1/2 t pepper

Directions:
Makes 8 servings as a side, about 3/4 c each

Place the tomato sauce and broth into a pot and heat to a boil. Heat a large skillet (e.g., bouillabase pan), and add the olive oil once it's hot. Add the bacon and cook. Remove the bacon and reserve the remaining oil. Add the onion and cook about 4-5 minutes, until translucent.

While onion is cooking, chop bacon into small pieces. Add the rice, and cook 3-5 minutes while stirring occasionally. Add the broth/sauce mixture and remaining ingredients. Stir briefly, then cover. Simmer 30-40 minutes, then stir once. Serve hot.

This will reheat ok. Adding a small bit more broth when reheating keeps it from drying out.

Enjoy!