Spanish Tomato Rice
|Onion||1 Cup (16 tbs), chopped|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Water||1 1⁄2 Cup (24 tbs)|
|Rice||3⁄4 Cup (12 tbs) (uncooked)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Parsley||2 Tablespoon, chopped (fresh)|
1. Cook bacon until crisp. Drain on paper towels. Drain fat from skillet, reserving 1 tablespoon of fat.
2. Brown onion and green pepper in the reserved fat until tender.
3. Add remaining ingredients except bacon and parsley. Simmer 45 minutes.
4. Crumble bacon on top and sprinkle with chopped parsley before serving.