Saute bacon until crispy in large skillet and pour off all but 1 tablespoon of fat.
Remove bacon from pan.
Add ground beef and cook until done, breaking up the meat as it cooks. This will take about 8 minutes.
Add the frozen onions and peppers to the pan and saute for 2 minutes.
Add the Rotel, V-8 juice, and cooked rice, stir well.
Cover and simmer 10 minutes, adding more juice as needed to keep it from going dry.
Stir occasionally while simmering to keep it from sticking.
Taste and adjust salt and pepper.
Garnish with chopped cilantro and crumbled bacon before serving.
Notes
Storage: Store it in an airtight container in the refrigerator or freezer for best results. It will keep in the refrigerator for about 3 days and up to 3 months in the freezer.Tips:
If you don't have a skillet, use a coated, non-stick saute pan. Rice tends to stick to stainless steel, and acidic ingredients don't react well with aluminum frying pans, so I'd avoid both of those.
If the stove heat is too high, your Spanish rice might get a little dry. The good news? That's an easy fix. Stir in extra V8, or, if you're out, add a little chicken broth.
If you think about it next time, make the uncooked rice in chicken stock or vegetable broth instead of water for more flavor. You can usually replace the exact measurement of cups of water with broth.
Portion the Spanish rice into small meal prep containers before freezing for easy, quick meals on the go!
More than other foods, rice very quickly turns into a breeding ground for bacteria. So, don't let it sit out! Refrigerate leftover Spanish rice as soon as it cools to avoid getting sick.