Beefy Spanish Rice
|Bacon slices||3 (Cut Up)|
|Onion||1 Medium, chopped|
|Green pepper||1 Small, chopped|
|Ground beef||1 Pound|
|Long grain rice||1 Cup (16 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Taco sauce||4 Ounce (1 Can)|
|Worcestershire sauce||1 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
In wok cook bacon over medium-high heat till crisp; drain, reserving drippings in wok.
Set bacon aside.
Stir-fry onion and green pepper in drippings 3 to 5 minutes; remove.
Cook beef in wok, stirring often, till brown.
Drain off fat.
Return onion and pepper to wok.
Add uncooked rice; stir-fry 2 minutes.
Stir in undrained tomatoes, taco sauce, Worcestershire, 2 cups water, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Bring to boiling.
Reduce heat; cover and simmer 15 to 20 minutes or till liquid is absorbed and rice is done.
Top with cheese and bacon; cover and cook 1 minute.