A Southern style rice recipe, similar to a Spanish rice, made with tomatoes, peppers, onion, rice, bacon, and other ingredients.
The recipe can easily be halved to serve 4.
- 4 to 6 slices bacon, about 4 ounces
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 1/2 bell pepper, chopped
- 2 cups uncooked rice
- 2 (14.5 ounces each) cans tomatoes, pureéd
- 2 teaspoons salt, or to taste
- 1/4 teaspoon pepper
- 1 scant teaspoon sugar
- 3 or 4 drops Tabasco, or to taste
In a large heavy skillet, fry bacon until crisp; remove from pan to paper towels. Drain well then crumble and set aside. Sauté onions, celery, and green pepper in the bacon grease until tender. Add rice, tomatoes, crumbled bacon, and seasonings. Cook on top of the stove for 10 minutes. Pour into a large buttered baking dish; cover tightly and bake at 350° for 1 hour, or until rice is tender.
Serves 8 as a side dish.