Kossman Mexican Rice
Created by dienia b on March 10, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 40m
- Recipe #17897
Ingredients
- 1 cup dry rice
- 1 quart tomatoes (or 16 ounces canned tomatoes with 1 can water)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large yellow onion
- 8 slices (1/2 pound) bacon
- 1 pint corn kernels (optional)
- 1 teaspoon chili powder
How to Make
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Step 1: Wash rice then dry thoroughly with a cloth (I skipped this step and used brown rice).
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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.
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Step 3: Brown the rice and minced onion in the bacon fat, stirring constantly to prevent burning. Add chili powder.
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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.
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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.
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Step 6: Bake 40 minutes in 350 degree oven.
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Step 7: Place the bacon strips over dish about 10 minutes before removing from oven.