I've been making Spanish Rice from the Joy of Cooking all this week. I've actually been putting peppers in it and I like them -- totally weird. For years, I've made this without peppers and without bacon using olive oil at the beginning to saute. I also substitute leeks for onions.
Preheat oven to 350.
Combine in an overproof skiillet or casserole:
2 slices bacon, minced
1/2 cup chopped onions
1/2 cup chopped green bell peppers (I've been using red)
1 clove garlic, minced
Cook, stirring, over medium heat until the onions are golden, about 5 minutes. Add:
1 cup long grain white rice
Stir until well coated. Add:
1 3/4 cups chicken or vegetable stock
1 cup chopped drained canned tomatoes (or fresh tomatoes)
1/2 tsp sweet or hot paprika
1/4 tsp ground black pepper
1/2 tsp salt (may need more to taste at the end)
Bring to a boil. Stir once, cover, and bake until the stock is absorbed and the rice is tender, about 25 minutes. Uncover and let stand for 5 minutes before serving.
Great with beans, quesadillas, chicken.