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Add a photoServings: 6
Ingredients
- 4 slc Bacon
- 1 c. Onions, minced
- 1/2 c. Green pepper, diced
- 16 ounce Canned tomatoes
- 8 ounce Tomato sauce
- 2 tsp Sugar
- 1/2 tsp Salt
- 1 1/3 c. Long-grain rice
- 1/2 c. Cheddar cheese, shredded
Directions
- 1. In skillet over med, fry bacon till crisp. Drain on paper towels, crumble, and set aside. Pour off all but 2 tbsp drippings.
- 2. In warm drippings, cook onions and pepper till tender.
- 3. Drain tomato liquid into measuring c.. Add in water to make 1 3/4 c..
- Cut up tomatoes.
- 4. To onion mix, add in liquid, tomatoes, tomato sauce, sugar and salt.
- Heat to boiling.
- 5. Remove from heat and stir in rice. Pour into greased 1 1/2-quart casserole.
- Cover and bake at 350F for 35 mins or possibly till rice is tender and liquid absorbed.
- 6. Fluff rice with fork. Sprinkle with cheese and bake 5 more mins.
- Garnish with bacon.
- My notes: I made so many changes (2/98) it's hardly the same recipe. I omitted bacon (good) and tomato sauce (okay but not great), added extra water to make up for the sauce, added garlic (chopped, in with the onion), and italian seasonings for flavour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 110 | 35% |
| Total Fat 12.31g | 15% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 723mg | 30% |
| Potassium 417mg | 12% |
| Total Carbs 42.29g | 11% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.16g | 4% |
| Protein 8.96g | 14% |
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