As mentioned in a previous post, I lost my uncle this past year. He was one of the pillars in our family. He, like my mom, were always the ones who hosted family events, reunions, and holidays. This recipe, which literally translates as “Rice with onions” can be a pain to make, but my uncle, resourceful as always, used some shortcuts (mainly French onion soup) to make this delicious, side dish. My mom, added bacon (because everything is better with bacon, obviously) to add some texture.
In all, this is a super easy and hassle free side dish, that you can make to switch things around. It’s also great when the grocery store has a sale on bacon and you end up buying 3 packs (like I did last weekend!) Here’s my Tio Efra’s Arroz con cebolla.
Prep time: 5 mins
Cook time: 20-30 (depends on how many slices of bacon you use)
- 3 cups of jasmine rice
- 2 cups of French onion soup (I used 2 cans of Campbells 15 ounces each)
- 1 can of beef broth (again, I used one Campbells 15 ounce can)
- Water (if needed)
- 6 strips of bacon (or more. The more bacon the better) Cut into pieces
- In a large Dutch oven, on medium high, add the pieces of bacon and let them render (6 mins)
- Once the bacon renders down, take them out of the pan, and add the 2 cups of French onion soup and beef broth.
- Deglaze the pan.
- Add the rice and mix well.
- Bring to a boil, reduce to simmer, and close the pan.
Tip: To make perfect rice, mom’s trick is to place a kitchen towel or paper towels so that it catches the extra humidity.
- Cook for 20 minutes. At the 10 minute mark, with a fork, check the rice, fluffing it with a fork. It should be done after 20 minutes, but if it’s still crunchy use 2 tablespoons of the reserved water that you have, and check it after 5 minutes.
- To serve, top with bacon and some green onions! This goes perfectly with a bacon wrapped chicken breasts!
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