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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Place quartered tomatoes and water in blender jar; puree. Pour into large
pot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and
molasses. Lower heat and simmer, covered, until rice has absorbed almost
all the water, usually 40-45 minutes. Add chopped tomatoes, parsley, and
tomato sauce, stir well, and cover.
Fry bacon crisp in skillet; remove and blot on paper towels. Saute green
pepper in bacon drippings; remove using slotted spoon and add to rise
mixture. Crumble bacon and add to rice mixture. Mix well and remove from
heat.
Preheat oven to 350 degrees. Lightly oil bottom of 1-quart casserole; pour
rice mixture into it and bake for 20 minutes, or until rice is tender.
Yield: 3 cups.
Recipe By :
| Ingredients:
4 medium Tomatoes -- quartered
2 1/4 Cup(s) Chicken bouillon powder
1 small Onion -- chopped
1 Cup(s) Brown rice
2 Teaspoon(s) Garlic paste
1 Teaspoon(s) Seasoned salt
5 Drop(s) Tabasco sauce
1 Teaspoon(s) Molasses
1 Cup(s) Chopped tomatoes
1/2 Cup(s) Chopped fresh parsley
1/2 Cup(s) Canned tomato sauce
1/2 large Green pepper -- diced |
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