Original Spanish-Style Bacon Rice

1. 1

   In a small saucepan, bring the chicken broth and tomato sauce to a boil, about 5 minutes. Lower the heat to medium and keep it at a simmer while you prepare the remaining ingredients.

2. 2

   Meanwhile, place the bacon in a large skillet and cook over medium-high heat, turning now and then, until evenly browned, about 10 minutes. Move the bacon to a paper towel-lined plate, keeping the bacon grease in the skillet. Chop the bacon.

3. 3

   Cook and stir the onion in the reserved bacon grease over medium heat until tender, about 5 minutes. Stir in the rice; cook and stir until lightly browned, 3 to 5 minutes. Pour the boiling chicken broth and tomato sauce into the rice mixture; add the diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper.

4. 4

   Cover and simmer until the rice is tender and the liquid is absorbed, 30 to 40 minutes. Stir the black olives and corn into the rice mixture before serving.

• Calories 476.35 kcal High
• Protein 14.1 g Good Source
• Carbs 81.82 g Moderate
• Total Fat 11.77 g Moderate
• Saturated Fat 1.79 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 8.61 mg Low Source
• Sodium 1122.19 mg High
• Fiber 4.44 g Moderate
• Sugar 15.57 g High
• Added Sugar 0.05 g Low Source
• Calcium 35.8 mg Low Source
• Iron 3.43 mg Moderate
• Potassium 366.74 mg Low Source
• Vitamin A 103.89 mcg_rae Moderate
• Vitamin C 5.31 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Gluten