Recipe - Baked Spanish Rice

4 sl Bacon
1 cup Onions; chopped
One half cup Green pepper; minced
16 ounce Canned tomatoes
8 ounce Tomato sauce
2 teaspoon Sugar
One half teaspoon Salt
1 1/3 cup Longgrain rice
One half cup Cheddar cheese; shredded

1. In skillet over med, fry bacon until crisp. Drain on paper towels,
crumble, and set aside. Pour off all but 2 tbsp drippings.

2. In hot drippings, cook onions and pepper until tender.

3. Drain tomato liquid into measuring cup. Add water to make 1 Three fourths cups.
Cut up tomatoes.

4. To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt.
Heat to boiling.

5. Remove from heat and stir in rice. Pour into greased 1 1/2qt
casserole.
Cover and bake at 350F for 35 mins or until rice is tender and liquid
absorbed.

6. Fluff rice with fork. Sprinkle with cheese and bake 5 more mins.
Garnish with bacon. Per 1 of 6 servings: 269 calories

My notes: I made so many changes (2/98) it's hardly the same recipe. I
omitted bacon (good) and tomato sauce (okay but not great), added extra
water to make up for the sauce, added garlic (minced, in with the onion),
and italian seasonings for flavour.

Contributor: "Good Housekeeping Ill. Cookbook" (1989)

Posted to recipeludigest by Cathleen catht@interlog.com on Feb 16, 1998