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This is a great side dish at BBQ or whatever!
6 slices bacon
1 c. chopped onion (fine)
1/2 c. red bell pepper, chopped fine
1 c. uncooked rice
1/2 t. Tabasco sauce
1 t. paprika
1 t. sugar
1 t. Creole seasoning
1 c. diced tomatoes, drained
1 & 1/2 c. cold chicken broth (or water)
Fry bacon until crisp, drain on papertowel & set aside
Pour off all but 4 T. of the bacon fat remaining in the skillet and add onion & bell pepper. Cook over medium heat, stirring for about 5 minutes.
Add rice and stir to coat each grain with th fat.
Stir in the tabasco, paprika, sugar, salt, tomatoes & chicken broth. Bring to the boil over high heat, cover tightly and reduce heat to a low simmer.Simmer for 20 minutes or until liquid has evaporated & rice is tender. Remove the skillet from th heat and set adise, covered for 10 minutes before serving. Serve the rice in a bowl and sprinkle the crumbled bacon on top
Serves about 6
6 slices bacon
1 c. chopped onion (fine)
1/2 c. red bell pepper, chopped fine
1 c. uncooked rice
1/2 t. Tabasco sauce
1 t. paprika
1 t. sugar
1 t. Creole seasoning
1 c. diced tomatoes, drained
1 & 1/2 c. cold chicken broth (or water)
Fry bacon until crisp, drain on papertowel & set aside
Pour off all but 4 T. of the bacon fat remaining in the skillet and add onion & bell pepper. Cook over medium heat, stirring for about 5 minutes.
Add rice and stir to coat each grain with th fat.
Stir in the tabasco, paprika, sugar, salt, tomatoes & chicken broth. Bring to the boil over high heat, cover tightly and reduce heat to a low simmer.Simmer for 20 minutes or until liquid has evaporated & rice is tender. Remove the skillet from th heat and set adise, covered for 10 minutes before serving. Serve the rice in a bowl and sprinkle the crumbled bacon on top
Serves about 6