Spinach and Bacon Casserole

1 lb. bacon, frozen
2 cups rice, to be cooked
2 packages (10 ounces each) frozen spinach, chopped
1 cup pecans, chopped
1/8 lb margarine
1 large onion, chopped
1 tablespoon garlic, minced
1 tablespoon parsley
1 teaspoon mint
Salt and pepper, if desired

Stove Temperature: medium high

Cut frozen bacon in small pieces when easy to cut; fry crisp in oil and margarine. Drain 1/2 oil from pot; set bacon aside. Add chopped onion and garlic to pot; cook until onion is transparent; set aside. Cook rice and set aside (2 cups raw). Cook spinach as per directions on package, drain thoroughly. Mix all together (bacon and sauce; cooked rice, spinach and pecans, and seasoning). (You can mix as much rice as you desire.) Keep warm until serving time.

Serves: 10.

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana