Kossman Mexican Rice

Prep Time
Cook Time
Ready In

"From Darlene Kossman, its a very old recipe, she used home canned tomatoes with bacon, corn and onion, I have made it with boughten tomatoes. This is a very good rice dish, it is no way really Mexican, I used rice with this I didn't have to wash cause no talc on rice or bugs or dirt either, we have come a long way lol"

Original recipe yields 4 servings


  • Serving Size: 1 (233.8 g)
  • Calories 459.2
  • Total Fat - 26.4 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 62.4 mg
  • Sodium - 1536.6 mg
  • Total Carbohydrate - 31.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 4.3 g
  • Protein - 24.9 g
  • Calcium - 40.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 10.9 mg
  • Thiamin - 0.4 mg

Step 1

Wash rice then dry thoroughly with a cloth (I skipped this step and used brown rice).

Step 2

Fry bacon strips until limp, not crisp (I used cast iron skillet cause then you can just put in oven). Remove bacon from pan.

Step 3

Brown the rice and minced onion in the bacon fat, stirring constantly to prevent burning. Add chili powder.

Step 4

When rice is brown, add tomatoes and seasonings (Darlene's canned tomatoes had alot of juice for this dish, if using canned store bought just fill can with water after dumping in tomatoes) let simmer until rice swells up.

Step 5

One pint of drained corn may be added at this time if desired (I used 1/2 cup, it was plenty). Pour into greased baking dish.

Step 6

Bake 40 minutes in 350 degree oven.

Step 7

Place the bacon strips over dish about 10 minutes before removing from oven.

Tips & Variations

No special items needed.


Another good down home recipe. I only had 3 pieces of bacon. I used a can of fire roasted tomatoes for the canned tomato choice. I used regular white rice. My husband liked this, also. He says I need to use the whole amount of bacon next time. Yummy yummy. This is gonna be a regular.

(21 Jan 2020)