Kossman Mexican Rice

10m
Prep Time
40m
Cook Time
50m
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 is 4 servings

Nutritional

  • Serving Size: 1 (226.5 g)
  • Calories 448.7
  • Total Fat - 26.4 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 62.4 mg
  • Sodium - 1535.5 mg
  • Total Carbohydrate - 28.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3.6 g
  • Protein - 24.6 g
  • Calcium - 40.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When choosing tomatoes, look for ones that are ripe and free of blemishes.
  • If using canned corn, make sure to drain it before adding it to the dish.

  • Substitute brown rice for white rice: Brown rice is higher in fiber and nutrients than white rice, and it is also a whole grain, which makes it a healthier option. It also has a nuttier flavor and a chewier texture than white rice.
  • Substitute olive oil for bacon fat: Olive oil is a much healthier option than bacon fat. It is high in monounsaturated fats, which can help reduce cholesterol levels and protect against heart disease. It also has a milder flavor than bacon fat, which can help to enhance the other flavors in the dish.

Vegetarian Mexican Rice Replace bacon with 2 tablespoons of vegetable oil. Add 1/2 teaspoon of cumin and 1/4 teaspoon of garlic powder. Fry the rice and onion in the oil and seasonings until the onion is softened. Add the tomatoes, salt, pepper, and chili powder and continue with the recipe as written.



Mexican Street Corn Salad: This delicious Mexican Street Corn Salad is a great side dish to serve with Kossman Mexican Rice. It's a creamy, spicy, and flavorful salad that is sure to be a hit with your guests. The combination of the sweet corn, creamy mayo, and zesty chili powder is a great complement to the Mexican Rice.


Mexican Bean Salad: This Mexican Bean Salad is a great side dish to serve with Kossman Mexican Rice. It's a flavorful and nutritious salad that is packed with black beans, corn, tomatoes, and red onions. The combination of the beans, corn, and tomatoes provide a great balance of protein and fiber, while the red onions add a nice crunch. This salad is sure to be a hit with your guests and is a great way to add a healthy side dish to your meal.




FAQ

Q: How long should I bake the Kossman Mexican Rice?

A: Bake for 40 minutes at 350 degrees Fahrenheit.



Q: Does Kossman Mexican Rice contain any dairy?

A: No, Kossman Mexican Rice is dairy-free and suitable for those who are lactose intolerant.

1 Reviews

WhatamIgonnaeatnext?

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.

5.0

(21 Jan 2020)

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Fun facts:

This recipe is named after Darlene Kossman, a well-known home cook from the 1950s. She was famous for her simple and delicious recipes, many of which were passed down through generations.

The chili powder used in this recipe is said to have been introduced to Mexico by Spanish conquistadors in the 16th century. It has since become a staple ingredient in Mexican cuisine, and is now used around the world.