Creole Rice with Smoked Bacon
Prep Time: 20 min. | PRINT RECIPE | BACK TO RECIPES
Cook Time: 30 min.
Total Time: 50 min.
Servings: 4
| 6 slices |
Wright® Brand Smoked Bacon |
| 1 | Green Bell Pepper, deseeded, 1/4" dice |
| 2 | Medium White Onions, peeled, 1/4" dice |
| 3 | Celery Stalks, 1/4" dice |
| 2 cups | Canned Diced Tomatoes |
| 1 cup | Uncooked Spanish Rice |
| 2 cups | Tap Water |
| 1/2 teaspoon | Kosher Salt |
| 1/8 teaspoon | Black Pepper |
| 2 teaspoons | Creole Seasoning |
- Heat a large skillet over medium-high heat. Add bacon and cook until browned evenly on both sides. Remove from pan and chop into 1/4" pieces.
- Discard all but 2 tablespoons of bacon oil from skillet. Bring skillet back to medium-high heat; add bell pepper, onion, celery, salt, pepper, and Creole seasoning. Cook for about 3 minutes, stirring occasionally.
- Add Spanish rice to the pan along with chopped bacon pieces, and cook for 2 minutes, stirring occasionally.
- Add canned tomatoes and water. Cover with a lid and reduce heat to 25 percent. Cook for approximately 20-25 minutes or until rice is soft to the bite. (If liquid dries up before rice is cooked, add more water.)
Serve as a side with your favorite Creole dish.
