From the Tuesday, February 5, 1935 edition of the Brooklyn Daily Eagle, via the blog Steve Rogers’ New York
SPANISH RICE
(Serving Three)
1/3 cup diced raw bacon.
4 tablespoons chopped onions.
2 cups boiled rice.
1 ½ cups tomatoes.
¼ teaspoon salt.
¼ teaspoon paprika.
¼ teaspoon celery salt.
Heat bacon in frying pan. When well browned add and brown onions and rice. Add rest of ingredients. Cook slowly 10 minutes. Serve.
This is not Spanish rice. It has many of the same ingredients, but it’s like someone had Spanish rice described to them and fundamentally misunderstood the concept.
It’s tasty enough I suppose, flavorful and tangy with the slight sweetness of the onions, but whatever it is, it’s definitely not Spanish rice
