Spanish Rice

 Another recipe that I *hated* as a child because onions, peppers, and tomatoes - and that I *love* as an adult. Forget where I first found this recipe but I've significantly updated it over the years so I'm comfortable claiming this version. 

Not at all healthy but man is it amazing. If you wanted to do this as a side dish, you could skip the ground beef and the cheese.

Ingredients: 

• 1/2 lb bacon, diced
• 1 lb lean ground beef
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) El Pato spicy tomato sauce or other tomato sauce if preferred
• 1 cup water
• 3/4 cup uncooked rice
• 1/2 cup ketchup or chili sauce (e.g. Heinz chili sauce)
• 1 tsp salt
• 1 tsp sugar
• 1 tsp Worcestershire sauce
• 1/4 tsp ground black pepper (to taste)
• 8 oz. Cheddar cheese, shredded

Directions: 

1. In heavy skillet, cook bacon until crisp. Remove to paper towels to drain and set aside. Drain most of the bacon grease from the skillet, but leave enough to cook with. 

2. Add ground beef to skillet and cook until browned. Remove from skillet and drain and rinse, then set aside. 

3. Add chopped onion and bell pepper, and cook until vegetables are tender, 3-4 minutes. 

4. In a large pot, add the ground beef, vegetables, and all remaining ingredients except the bacon and cheese. Stir to combine. Cover and simmer over low to medium heat for 30-35 minutes or until liquid is mostly absorbed and rice is tender. Check about halfway through and, if needed, add another 1/4 cup of water. 

5. Preheat oven to 350. Move the Spanish rice mixture into a 15 x 10 baking dish or casserole dish. Top with the cooked bacon and cheese. Bake for 10 minutes or until cheese is melted and bubbly. 

Notes: 

1. You could substitute 1-1.5 cups of mirapoix mix for the onion and bell pepper. 

2. I like mine a little more spicy so I usually add about 1 tsp each of chipotle chili and chili powder or cayenne powder.