|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.