Monday, September 23, 2013

Spanish Rice II

I have been trying to make at least one recipe a week from one of my cookbooks. This went perfectly with our fajitas! Everyone loved this.

Spanish Rice II
Church Supper Cookbook

3 slices bacon add to shopping list
1 cup uncooked long-grain rice
2 cups water
1 teaspoon salt
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup chopped green pepper
1 can (16 ounces) tomatoes
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/2 cup grated cheddar cheese
                        
              

1.
Cook bacon until crisp and crumble. Reserve bacon fat. Set aside. Combine rice, water, and salt. Bring to boil. Stir briefly and reduce heat. Cover tightly and simmer until all liquid is absorbed- about 14 minutes. Saute onion, celery, and green pepper in reserved bacon fat until tender. Add cooked rice, tomatoes (with juice), sugar, chili powder, Worcestershire sauce, and bacon bits. Transfer to greased casserole. Top with grated cheese. Bake at 350°F for about 20 minutes, or until bubbly.

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