Easy Spanish Rice
|Cooked rice||2 Cup (32 tbs)|
|Bacon drippings/Butter / margarine||2 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce, undrained (1 Can)|
|Chili powder||1⁄4 Teaspoon|
|Liquid pepper sauce||1 Drop|
1. Prepare rice and set aside.
2. Arrange bacon on a microwave-oven-safe roast rack set in a glass baking dish. Cover with a paper towel. Cook in microwave oven
4 minutes at High, or until done. Crumble bacon and set aside.
3. Combine bacon drippings, onion and green pepper in a 2-quart glass casserole. Cook uncovered in microwave oven 4 minutes at High; stir once.
4. Chop tomatoes. Add chopped tomatoes, tomato liquid, seasonings and cooked rice to casserole; stir. Cover and heat in microwave oven to serving temperature (5 to 6 minutes at High).
5. Sprinkle bacon over top.