Bacon's Red Rice Rebellion

As a child, my mom frequently prepared her version of "Spanish Rice" for me. When I was older, I inquired why her Spanish rice differed from the kind served in restaurants. I recall her explaining that it wasn't truly Spanish rice, but more akin to Creole rice. However, in truth, it wasn't exactly that either; it was more of a blend of the two.

I adore this rice and can enjoy it as a standalone meal. I've discovered a way to simplify the recipe even more than my mom's version. Here's how I prepare this version of rice, which I've playfully renamed.

Ingredients:

1/2 cup bacon bits (real bacon pieces, not imitation)

2 tablespoons butter

1/2 yellow onion, finely chopped

1 teaspoon garlic powder

1 celery stalk, finely chopped (or ½ teaspoon celery seed for a seedier vibe)

15 ounces (1 can) tomato sauce

7 ounces water (or swap for 12 ounces V-8 tomato juice for bolder flavor)

1 cup uncooked Minute rice

Salt and pepper, to taste

Instructions:

Sauté the base: In a medium skillet or saucepan over medium heat, melt the butter. Add the chopped onion and celery (or sprinkle in the celery seed). Cook for 3-4 minutes, stirring occasionally, until the onion is translucent and softened. Stir in the bacon bits and garlic powder, cooking for 1 more minute to release those smoky aromas.

Add the liquids and rice: Pour in the tomato sauce and water (or V-8). Stir to combine, scraping up any flavorful bits from the pan bottom.

Bring to a gentle simmer (about 2-3 minutes). Stir in the uncooked Minute rice, salt, and pepper. Reduce heat to low, cover, and let it simmer for 10-12 minutes, or until the rice is tender and has absorbed most of the liquid. (No peeking—keep it covered for even cooking!)

Fluff and finish: Remove from heat and let it sit, covered, for 2-3 minutes. Then, fluff with a fork. Taste and adjust salt/pepper if needed—the bacon adds saltiness, so go easy at first.