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Cheesy Spanish Rice: A Family Favorite

The aroma of bacon frying always takes me back to my grandmother’s kitchen. She wasn’t fancy, but she was a wizard with simple ingredients, and this Cheesy Spanish Rice was one of her signature dishes. I can still picture her bustling around, humming a tune, as she crisped the bacon and sautéed the vegetables, filling the house with a savory, comforting scent that promised a delicious, satisfying meal. This recipe, adapted from an old cookbook and tweaked over the years, is my attempt to recreate that feeling of warmth and simple joy.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Yield: 1 casserole
Dietary Type: Gluten-Free (if using gluten-free broth)

Ingredients

4 slices bacon
1/2 cup diced green pepper
1 1/4 cups chopped onions
1/4 teaspoon garlic powder
1/4 – 1/2 teaspoon cayenne pepper (optional) or 1/4-1/2 teaspoon chili powder (optional)
1 (16 ounce) can best quality plum tomatoes
1 (8 ounce) can tomato sauce
Chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1 1/3 cups long-grain rice
3/4 cup shredded cheddar cheese

Equipment Needed

Large skillet
Paper towels
Measuring cup
1 1/2 quart casserole dish
Aluminum Foil (for covering)

Instructions

Preheat your oven to 350 degrees F (175 degrees C). This ensures even cooking and prevents the rice from becoming overly dry.
In a large skillet, fry the bacon until it is nice and crisp. Use medium heat, and keep an eye on it to prevent burning. Once cooked, remove the bacon from the skillet and place it on paper towels to drain excess grease. Crumble the bacon and set it aside for later.
Pour off all but 2 tablespoons of the bacon drippings from the skillet. The bacon fat adds a ton of flavor to the rice, so don’t discard it all!
In the hot bacon drippings, add the chopped onions and diced green pepper. Cook, stirring frequently, until the vegetables are tender, about 10 minutes. This allows the onions to soften and caramelize slightly, adding sweetness to the dish.
While the vegetables are cooking, prepare the tomato and broth mixture. Drain the canned plum tomatoes into a measuring cup. Add enough chicken broth to the tomato liquid to make a total of 1 3/4 cups. This provides the necessary liquid for the rice to cook properly.
Cut up the tomatoes. You can roughly chop them or crush them with your hands. The goal is to break them down slightly so they incorporate better into the rice.
Add the tomato and broth liquid mixture, the cut-up tomatoes, tomato sauce, garlic powder, sugar, and salt to the skillet with the onions and green pepper. If using, add the cayenne pepper or chili powder for a touch of heat.
Bring the mixture to a boil over medium-high heat. Once boiling, remove the skillet from the heat.
Grease a 1 1/2 quart casserole dish with butter or cooking spray. This prevents the rice from sticking to the bottom of the dish.
Stir in the long-grain rice to the mixture in the skillet. Make sure the rice is evenly distributed.
Pour the entire mixture into the prepared casserole dish.
Cover the casserole dish tightly with a lid or aluminum foil.
Bake for 35 minutes, or until the rice is tender and all the liquid has been absorbed. Check for doneness by gently fluffing the rice with a fork. If there is still liquid remaining, continue baking for another 5-10 minutes.
Remove the casserole dish from the oven. Stir lightly with a fork to fluff the rice.
Sprinkle the shredded cheddar cheese evenly over the top of the rice.
Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish with the crumbled bacon and serve hot.

Expert Tips & Tricks

Bacon Variations: Experiment with different types of bacon, such as hickory-smoked or applewood-smoked, to add unique flavor profiles to the dish. For a vegetarian option, omit the bacon and use olive oil or butter in place of the bacon drippings. Add a few drops of liquid smoke for a hint of smokiness.
Broth Quality: Using high-quality chicken broth makes a big difference in the overall flavor of the rice. If you have homemade chicken broth, definitely use it! Otherwise, opt for a low-sodium broth to control the salt content.
Spice Level: Adjust the amount of cayenne pepper or chili powder to suit your taste preferences. Start with a smaller amount (1/4 teaspoon) and add more if you like a spicier dish.
Make-Ahead Tip: You can prepare the rice mixture ahead of time and store it in the refrigerator for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the baking time to ensure the rice is fully cooked.
Cheese Choice: Feel free to experiment with different types of cheese. Monterey Jack, Pepper Jack, or a Mexican blend would all be delicious.

Serving & Storage Suggestions

Serve this Cheesy Spanish Rice hot as a side dish with grilled chicken, steak, pork chops, or fish. It also makes a great addition to taco night! To make it a complete meal, add a side salad or steamed vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave until heated through, or bake in a preheated oven at 350 degrees F (175 degrees C) until warmed. You may need to add a splash of broth or water to prevent the rice from drying out.

Freezing is not recommended due to the potential for changes in texture and flavor, especially with the cheese.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	219 kcal	–
Calories from Fat	–	–
Total Fat	12%	3g
Saturated Fat	4%	0.9g
Cholesterol	1%	3.6mg
Sodium	18%	445.5mg
Total Carbohydrate	14%	43.1g
Dietary Fiber	11%	2.8g
Sugars	27%	6.8g
Protein	10%	5.2g

Variations & Substitutions

Vegan Version: Omit the bacon and cheese. Use vegetable broth instead of chicken broth. Top with a vegan cheese alternative, or nutritional yeast for a cheesy flavor.
Spicy Variation: Add a chopped jalapeño pepper to the onion and green pepper mixture for extra heat.
Vegetable Boost: Add other vegetables, such as corn, peas, or diced carrots, to the rice mixture for added nutrition and flavor.
Herbs: Stir in some fresh cilantro or parsley after baking for a fresh, vibrant flavor.
Rice Type: While long-grain rice is recommended, you can experiment with other types of rice, such as brown rice or basmati rice. Keep in mind that cooking times may vary depending on the type of rice used.

FAQs (Frequently Asked Questions)

Q: Can I use canned diced tomatoes instead of plum tomatoes?
A: Yes, you can substitute canned diced tomatoes for the plum tomatoes. Just be sure to drain them well before adding them to the skillet.

Q: Can I add meat to this recipe?
A: Absolutely! Cooked chicken, ground beef, or chorizo would all be delicious additions. Stir them in with the rice before baking.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Cook the bacon, onions, and green pepper in a skillet as directed, then transfer to a slow cooker. Add the remaining ingredients (except the cheese), stir well, and cook on low for 3-4 hours, or until the rice is tender. Stir in the cheese during the last 30 minutes of cooking.

Q: What if my rice is still crunchy after 35 minutes?
A: This usually means there wasn’t enough liquid. Add another 1/4 cup of chicken broth, cover the casserole dish, and continue baking for another 10-15 minutes, or until the rice is tender.

Q: Can I use pre-shredded cheese?
A: While you can use pre-shredded cheese, freshly grated cheese melts more smoothly and has a better flavor.

Final Thoughts

This Cheesy Spanish Rice is a simple yet satisfying dish that’s perfect for weeknight dinners or potlucks. It’s adaptable to your taste preferences and dietary needs, and it’s sure to become a family favorite. Don’t be afraid to experiment with different ingredients and flavors to create your own unique version of this classic recipe. I hope you enjoy it as much as my family does! I would love to hear how it turns out for you – please share your feedback and any variations you try!

Cheesy Spanish Rice Recipe