| 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
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”