|Water||1 1⁄2 Cup (24 tbs)|
|Tomato paste||1 Can (10 oz)|
|Bacon drippings||1⁄2 Cup (8 tbs) (Use butter to make up required amount)|
|Uncooked rice||2 Cup (32 tbs)|
|Onions||2 , finely chopped|
Fry the bacon in a saucepan until almost crisp.
Lift from pan and set aside.
Drain off all but 2 tablespoons of the drippings and reserve.
Stir onions into the saucepan and cook until wilted, then add tomato paste, water, salt, pepper, and sugar.
Cook over a low heat about 10 minutes.
There should be 2 cups of sauce.
Put rice in a large saucepan or the top of a steamer.
Add sauce and 1/2 cup bacon drippings (if you do not have enough drippings, make up the necessary amount with butter).
Cover and steam or cook over a very low heat for 30 minutes.
Fork in the crumbled bacon and continue cooking 30 to 45 minutes or until rice is tender and all liquid absorbed.
Serving size: Complete recipe
Calories 2740 Calories from Fat 1000
% Daily Value*
Total Fat 111 g171.3%
Saturated Fat 49.9 g249.6%
Trans Fat 0 g
Cholesterol 116 mg38.7%
Sodium 6872.4 mg286.4%
Total Carbohydrates 396 g132.1%
Dietary Fiber 24.7 g98.9%
Sugars 61.2 g
Protein 51 g101.4%
Vitamin A 86.6% Vitamin C 137.3%
Calcium 33.7% Iron 97%
*Based on a 2000 Calorie diet