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Spanish Style Rice With Bacon Recipe

Ingredients

How to make it

  • Heat the oil in large pan over a medium low heat, add the bacon and cook until just beginning to crisp;
  • Remove, set aside to cool a bit and shred:
  • Add the onion, carrot, celery, cumin and paprika and cook, stirring continuously, for some 1 to 2 minutes or so until the vegetables have begun to soften a bit;
  • Add the garlic, peppers, tomatoes and chilli and, mixing in well and stirring occasionally, cook for a further 2 to 3 minutes or so;
  • Cover the pan and simmer gently for another 10 minutes or so or until the mixture has thickened a bit;
  • Add the lager, stir in well, increase the heat to high and bring the mixture to the boil;
  • Pour in the chicken stock, bring everything back to the boil and stir in the rice;
  • Reduce the heat to a gentle simmer, cover the pan again and simmer for some 20 to 25 minutes or so or until the rice has absorbed all of the water and is tender but still with some bite:
  • Add the peas, shredded bacon, coriander, reserving some for garnish, and lime juice - to taste - until well combined, season with salt and pepper and heat through;
  • Serve and garnish each plate with reserved coriander and lime wedges.

Reviews & Comments 1

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  • elgourmand2 8 years ago
    Hay Don: I'm always looking for a better Spanish rice recipe. The recipe I have works but isn't great. Have tried a few others but they weren't any better. I'll give this a try, with no tweaks, and see how we do. Thanks for sharing.
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The Cook

DonSpain Marbella, Spain

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