Spanish Rice with Bacon

6 bacon strips, diced 1 Tbsp. (15 ml) canola or vegetable oil 1 medium onion, chopped 1 cup (240 ml) uncooked long grain rice 1-3/4 cups (420 ml) water 2 large tomatoes, chopped 1 medium green pepper, chopped 2 jalapeno peppers, seeded and chopped 1 to 1-1/2 teaspoons (5 to 7.5 ml) chili powder 1/2 teaspoon (2.5 ml) salt

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saut� onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon. Makes 6 servings.

Per serving: 287 cal., 12 g fat (4 g sat. fat), 16 mg chol., 514 mg sodium, 34 g carbo., 2 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 vegetable.

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