| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Spanish |
Rice, Rice cooker |
4 |
Servings |
INGREDIENTS
| 1 |
sl |
Bacon Or; chopped |
| 2 |
tb |
Olive Oil |
| 1 |
sm |
Onion; minced |
| 1/4 |
c |
Green Pepper; chopped |
| 1/4 |
c |
Celery; chopped |
| 2 |
c |
Cooked Rice |
| 2 |
c |
Canned Tomatoes; undrained/chopped |
| 1 |
c |
Water |
| 1/4 |
ts |
Worcestershire Sauce |
|
|
Salt; to taste |
| 1 |
c |
Shredded Cheddar Cheese |
INSTRUCTIONS
Fry bacon until crisp in nonstick pan. Remove bacon from pan and pour off
drippings, leaving 1 tablespoon. Add onion, green pepper, and celery; brown
lightly. Stir in rice, tomatoes, water, Worcestershire sauce, and salt to
taste. Crumble bacon; stir into rice mixture. Sprinkle cheese over top.
Cover and cook until cheese is melted, about 5 minutes.
NOTES : Highly seasoned rice topped with cheddar cheese is an excellent
accompaniment for grilled steak or hamburgers.
Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre
Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998
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