| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Casseroles, Mexican | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Bacon; cut into 3/4" pieces |
| 1/2 | lb | Hamburger |
| 1 | md | Onion; chopped |
| 2 | c | Water |
| 1 | c | Uncooked regular rice |
| 2/3 | c | Chopped green bell pepper; optional |
| 16 | oz | Stewed tomatoes |
| 1 | ts | Chili powder |
| 1/2 | ts | Dried oregano leaves |
| 1 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Fry bacon until crisp; drain on paper towels. Cook and stir hamburger and onion in 10-inch skillet until hamburger is light brown; drain. Stir in bacon and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until rice is tender, about 30 minutes. (Add small amount of water during cooking if necessary.) NOTES : Since I omit the green pepper, I buy the stewed tomatoes that have green pepper in them, and maybe even bits of celery.. It's been awhile since I've made this, but it's always a big hit. Recipe by: Betty Crocker Posted to recipelu-digest Volume 01 Number 536 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 15, 1998
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