5 Oct 2009
|Cooled cooked rice||4 1⁄2 Cup (72 tbs)|
|Bacon slices||8 , cooked and then crumbled|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Stewed tomatoes||1 Can (10 oz), mashed|
|Picante sauce||3 Tablespoon|
Cook and cool rice.
Cook chopped veggies in bacon grease until just tender.
Drain in strainer, then run hot water over to remove bacon grease.
Mix all ingredients together and warm through.
Spanish Rice Recipe