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SPANISH TOMATO RICE 4 slices bacon 1 c. chopped onion 1/4 c. chopped green pepper 1 (16 oz.) can tomatoes 1 1/2 c. water 3/4 c. uncooked rice 1/2 c. chili sauce 1 tsp. salt dash of pepper 1 tsp. brown sugar 1/2 tsp. Worcestershire sauce 2 Tbsp. chopped fresh parsley Cook bacon until crisp. Drain on paper towels. Drain fat from skillet, reserving 1 tablespoon of fat. Brown onion and green pepper in the reserved fat until tender. Add remain- ing ingredients except bacon and parsley. Simmer 45 minutes. Crumble bacon on top and sprinkle with chopped parsley before serving. Yield: 3 cups. Exchanges per 3/4-cup serving: 1 vegetable, 2 bread and 1 fat. Estimated nutrients per serving: Cal. 204, Fat 4, Cho. 36, Na. 1209, Pro. 6 and K 506. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |