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Western Wonders

Spanish Rice

This Spanish rice is an easy, savory and sure to be a family favorite perfect for a cold day.

Yield: 6 servings

Prep time: 10 mins

Total time: 1 hour


  • 1 medium onion, chopped
  • 1 green pepper
  • 4-6 cloves garlic, minced
  • 1 lb uncooked bacon
  • 14.5 oz diced tomatoes, canned
  • 1 ½ cups water
  • 2 cups long-grain rice
  • 2 tablespoons Worcestershire sauce
  • ½ tablespoon Yamasa Reduced Sodium Shoyu
  • 1 ¼ teaspoons chili powder


  1. Cut bacon into 1″ pieces and cook until crisp in a large pot on medium to high heat.
  2. Remove from pan and drain the grease, reserving 2 tablespoons of grease in the pan.
  3. Return the pan to medium heat and add the onion, garlic, and bell pepper. Cook until the onions are translucent and fragrant.
  4. Once the onions and peppers are done cooking, add the tomatoes, chili powder, Yamasa Reduced sodium Shoyu, rice, water and Worcestershire sauce to the pot.
  5. Stir, cover, and reduce heat to low. Cook for 20-25 minutes at low elevations or closer to an hour for high elevations or until the rice is cooked, stirring occasionally to make sure the rice is not burning.