Confetti Rice

4 to 6 slices bacon; diced

3 cups cooked rice, cooked in chicken broth

1 can (4 oz) sliced mushrooms, drained

1 cup cooked green peas

1/4 cup diced pimientos

1 tbs chopped chives

1 tsp salt

1/4 tsp ground black pepper

In 10-inch skillet cook bacon until crisp. Drain off fat. Add remaining ingredients to skillet and heat thoroughly.

Makes 6 servings.

Serve with:
Salisbury Steak with Burgundy Sauce, Buttered Carrot Strips, Cloverleaf Rolls, Frozen Raspberries with Whipped Topping.