Spanish Rice

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1 CUP OF COOKED RICE
5 FRESH TOMATOES (can use canned tomatoes)
4 BELL PEPPERS
1LB OF BACON COOKED AND CRUMBLED
1 LARGE VALDALIA ONION
SALT & PEPPER TO TASTE
TABASCO TO TASTE (the more the better)

Cut onions & bell pepper in chuck size pieces and saut̩ in 4 T. of bacon grease. Add tomatoes and heat. Add cooked rice and bacon Рheat thoroughly.

TIP – After you add the tomatoes and it starts looking like soup, put a strainer of a bowl and drain the veggies, add the bacon and rice to the veggies, then add the juice back little at a time till you get the right consistency. You don’t want the dish soupy, just really moist. Also, I am very liberal with the salt and tabasco

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