| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Spanish | Dishes, Oven | 12 | Servings |
INGREDIENTS
| 4 | c | Long-grain rice, cooked |
| 2 | c | Shredded cheddar cheese |
| divided | ||
| 1 | Tomato sauce | |
| 1/2 | c | Bottled chili sauce |
| 12 | Eggs | |
| 12 | Green pepper rings, thinly | |
| sliced | ||
| 12 | Strips bacon, cooked | |
| crumbled and divided |
INSTRUCTIONS
In a bowl, combine rice, 1-1/2 cups cheese, 1/2 cup bacon, tomato sauce and chili sauce. Pat firmly into a greased 13-in. x 9-in. x 2-in. baking dish. Using the back of a spoon, make twelve 2-in. wells in the rice mixture. Cover and bake at 350 for 25 minutes. Remove from the oven; break an egg into each well. Press a green pepper ring around each egg. Cover and bake for another 30-35 minutes or until eggs reach desired doneness. Sprinkle with remaining cheese and bacon; cover and let stand 5-10 minutes or until cheese melts. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne <djoyce@sojourn.com> on Mar 22, 1997
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 149
Total Fat: 16.8g
Cholesterol: 215.6mg
Sodium: 398.6mg
Potassium: 450.3mg
Carbohydrates: 23.4g
Fiber: 3g
Sugar: 4.7g
Protein: 15.8g