Spanish Bacon Rice
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Regular long grain rice||1 1⁄3 Cup (21.33 tbs)|
1. Preheat oven to 350°F. Grease 1 1/2-quart casserole. In 12-inch skillet, cook bacon over medium heat until browned. With slotted spoon, transfer bacon to paper towels to drain; crumble.
2. Pour off all but 2 tablespoons drippings from pan. Add onion, green pepper, and celery; cook, stirring often, until tender, about 5 minutes.
3. Drain tomatoes into measuring cup. Add enough water to tomato liquid to equal 1 3/4 cups. Coarsely chop tomatoes. Add tomatoes and thin tomato liquid, tomato sauce, sugar, and salt to skillet; heat to boiling. Remove from heat and stir in the rice.
4. Pour rice mixture into casserole. Cover and bake until rice is tender and liquid has been absorbed, about 35 minutes. Sprinkle with crumbled bacon.