 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
I got this recipe from a very old cookbook called San Francisco Firehouse Favorites. It's very easy to make and is delicious! The original recipe calls for solid pack tomatoes, but I imagine you could use diced just as easily. The important technique- brown the rice thoroughly! Ingredients:
1/4 lb bacon, diced |
2 medium onions, finely chopped |
1 green pepper, chopped |
2 cups long grain white rice |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
28 ounces solid pack tomatoes, broken up |
Directions:
1. In large skillet, cook the diced bacon slowly; when partially cooked, pour off 1/4 cup of the drippings and reserve.
2. Add onion and green pepper to the bacon and saute until limp. Set aside.
3. Add rice to the reserved 1/4 cup of drippings in large skillet and heat, stirring, til rice is toasted golden and thoroughly coated with oil.
4. Stir in salt, pepper, sauteed vegetables and tomatoes. Turn into casserole dish (about 2 1/2 qts), cover tightly, and bake at 325 for 40 minutes.
|
|