Spanish Tomato Rice
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 8 slices bacon
- 1 cup onion, diced
- ¼ cup green bell pepper
- 1 can diced tomatoes, (16 oz / 454 g)
- 1½ cups water
- ¾ cup dry white rice
- ½ cup chili sauce
- 1 teaspoon salt
- dash black pepper
- 1 teaspoon brown sugar
- ½ teaspoon Worcestershire sauce
Instructions
- Cook the bacon in a large non stick pan, cook until crisp. Remove bacon, pour out ½ the fat.
- To the remaining hot fat, add the onion and bell pepper. Cook until soft but not browned.
- Add remaining ingredients, reduce heat to a simmer, cover, and cook 45 minutes or until the rice is tender. Stir occasionally.
- Crumble the bacon, sprinkle on top of the rice, serve and enjoy.
Notes
Low cost per serving.
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