{"id":13628,"date":"2012-04-06T00:05:55","date_gmt":"2012-04-06T07:05:55","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=13628"},"modified":"2012-04-06T00:05:55","modified_gmt":"2012-04-06T07:05:55","slug":"todays-recipe-old-fashioned-spanish-rice","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/13628","title":{"rendered":"Today’s Recipe: Old-Fashioned Spanish Rice"},"content":{"rendered":"

\t\t\t\t\"\"<\/p>\n

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<\/p>\n

SPANISH RICE
\nPREP TIME: 30 MINUTES
\nCOOK TIME: 30 MINUTES
\nMAKES: 9 SERVINGS<\/p>\n

1\u00a0\u00a0 \u00a0cup cooked brown jasmine rice
\n4\u00a0\u00a0 \u00a0slices bacon, diced and cooked
\n1\u00a0\u00a0 \u00a0cup tomatoes, diced
\n4\u00a0\u00a0 \u00a0green peppers, finely diced
\n1\u00a0\u00a0 \u00a0cup grated cheddar, divided
\n\u00bc\u00a0\u00a0 t crushed red pepper
\n\u00bd\u00a0\u00a0 t salt<\/p>\n

1. Preheat oven to 375\u00b0F. Lightly butter an 8\u201d casserole dish.
\n2. In a large bowl, combine rice, bacon, tomatoes, green peppers, \u00bd cup cheddar, crushed red pepper, and salt.
\n3. Spoon into casserole dish, and top with remaining cheddar. Bake for about 30 minutes, or until green peppers are tender. If desired, serve with sour cream and thinly sliced beet greens.<\/p>\n

Gather ingredients.<\/p>\n

\"\"
\nLightly butter an 8\u201d casserole dish.<\/p>\n

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\nAdd 1 cup cooked brown jasmine rice to a large bowl.<\/p>\n

\"\"<\/p>\n

Add 4 slices of diced and cooked bacon.<\/p>\n

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\nAdd 1 cup diced tomatoes.<\/p>\n

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\nAdd 4 finely diced green peppers.<\/p>\n

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\nAdd \u00bd cup grated cheddar.<\/p>\n

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\nAdd \u00bc t crushed red pepper.<\/p>\n

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\nAdd \u00bd t salt.<\/p>\n

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\nStir to combine.<\/p>\n

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Spoon mixture into casserole dish.<\/p>\n

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\nTop with remaining \u00bd cup of cheddar.<\/p>\n

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Bake for about 30 minutes, or until green peppers are\u00a0tender but still a little crisp.<\/p>\n

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If desired, garnish with sour cream and thinly sliced beet greens.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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