Tomato and Bacon Rice

6 slices bacon, diced
1 cup chopped onions
1 cup chopped green sweet peppers
1 cup uncooked rice
2 cups beef broth
1/4 tsp seasoned pepper
2 fresh tomatoes, cut in eighths

In 10-inch skillet cook bacon until crisp. Drain fat and return 2 tbs to skillet. Add onions and green peppers; cook until tender. Stir in rice and continue cooking until rice is golden. Add broth and pepper. Heat to boiling, Stir once or twice; arrange tomatoes In broth. Cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork.

Makes 6 servings.

Cooking Method:
1 cup uncooked rice
2 cups liquid for regular-milled white rice for drier rice use 2 tbs less liquid)
2-1/2 cups liquid for parboiled and brown rice (for drier rice use 1/4 cup less liquid)
1 tbs unsalted polyunsaturated margarine (optional)
1 tsp salt (optional)

Combine ingredients in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover and simmer 15 minutes (20 to 25 minutes for parboiled rice; 45 minutes for brown rice), or until rice is tender and liquid is absorbed.

Makes 6 servings.

Return To:
Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana