|Bacon slices||2 , cut up|
|Onion||1 Large, chopped|
|Green pepper||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Long grain rice||2⁄3 Cup (10.67 tbs)|
|Cubed cooked meat||2 Cup (32 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Dry white wine/Chicken broth||1 Cup (16 tbs)|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Cooked vegetables||1 Cup (16 tbs)|
In wok cook bacon over medium-high heat for 2 minutes.
Add onion, green pepper, and garlic; stir-fry 5 minutes.
Stir in uncooked rice; stir-fry 1 minute.
Stir the tomatoes, wine or broth, bay leaf, salt, and hot pepper sauce.
Reduce heat; cover and simmer for 15 to 20 minutes or till rice is nearly done.
Cut cooked vegetable into 1/2 inch pieces, if necessary.
Stir vegetable into wok; cover and simmer 5 minutes longer.