| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Spanish |
Oven, Dishes |
12 |
Servings |
INGREDIENTS
| 4 |
c |
Long-grain rice, cooked |
| 2 |
c |
Shredded cheddar cheese, divided |
| 1 |
cn |
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
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