I have always thought of Spanish rice as a side dish. This is definitely an entrée.
I think I would have browned the bacon until it was crisp, then added the hamburger. The bacon ultimately came out a little soft. I think crispy bacon would have been better.
Not to say it was bad – it wasn’t. This is just a preference thing. I don’t care for soft bacon.
You could probably keep this on the stove top to cook as well. Although it does cook well in the oven. It seemed odd to me to keep opening the oven, removing the pan, stirring, then returning the pan to the oven. It seems like it would be simpler doing it on the stove top. Although, the rice may burn easier on the stove top. . .
Overall this was a good dish. The flavor is good. It is definitely an entrée as it is hearty and filling.
My husband added some Tabasco sauce before eating. He likes things spicy, so if you do too this may be an option.
The dish also reheats very well. It tastes just as good if not better as leftovers!
SPANISH RICE
6 Slices Bacon, Chopped
1 Onion, Chopped
1 ½ Pounds Ground Beef
1 Teaspoon Salt
1 Cup Uncooked Rice
4 Cups Tomato Juice
1 Teaspoon Paprika
Sauté bacon slowly. Brown onion and beef in bacon fat. Add salt. Combine rice with tomato juice and paprika. Add to meat mixture. Stir to combine. Pour into greased casserole dish and bake in a 350 degree oven for 30 minutes. Stir occasionally during cooking.
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