Red Tomato Rice Recipe
Ingredients
| Bacon Slices | 3 | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Sweet red pepper | 1/3 Cup (16 tbs), finely chopped | |
| Long grain rice | 3/4 Cup (16 tbs), uncooked | |
| 1 16-ounce can tomatoes, cut up | ||
| Sugar | 3/4 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Dash bottled hot pepper sauce | ||
Directions
In medium skillet cook bacon till crisp. (Electric skillet 350°.)
Drain, reserving 3 tablespoons drippings, and crumble bacon.
Cook onion and red sweet pepper in reserved drippings till tender but not brown.
Add rice; cook and stir 2 minutes.
Stir in remaining ingredients, 1 1/4 cups water, and 1 teaspoon salt.
Bring to boiling; reduce heat (220°).
Cover and simmer till rice is tender and all liquid is absorbed, about 20 minutes.
Top with bacon.
Drain, reserving 3 tablespoons drippings, and crumble bacon.
Cook onion and red sweet pepper in reserved drippings till tender but not brown.
Add rice; cook and stir 2 minutes.
Stir in remaining ingredients, 1 1/4 cups water, and 1 teaspoon salt.
Bring to boiling; reduce heat (220°).
Cover and simmer till rice is tender and all liquid is absorbed, about 20 minutes.
Top with bacon.
Chef
