Betty Crocker 1950s Spanish Rice |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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the original Ingredients:
6 slices bacon, cut up |
1/4 cup finely chopped onion |
1/4 cup chopped green pepper |
3 cups cooked rice (1 cup uncooked) |
2 cups canned tomatoes |
1 1/2 teaspoons salt |
1/8 teaspoon pepper |
Directions:
1. In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
2. Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
3. Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
4. NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
5. ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.
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