Recipe
Side Dish
Spanish "Sprouted" Rice
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 4 to 6 slices bacon, about 4 oz | ||
| 1 medium onion, chopped | ||
| 2 celery stalks, chopped | ||
| ½ bell pepper, cored, seeded and chopped | ||
| 2 c. uncooked rice | ||
| 2 (14.5 oz each) cans tomatoes, pureéd | ||
| Salt, to taste | ||
| ¼ tsp. black pepper | ||
| ½ tsp. sugar | ||
| 3 or 4 drops Tabasco, or to taste |
Directions
- Butter a large baking dish.
- Fry bacon until crisp; remove from pan. Retain the bacon grease in the pan. Drain bacon well, crumble and set aside.
- Sauté onions, celery and green pepper in the bacon grease until tender. Add rice, tomatoes, crumbled bacon, salt, black pepper, sugar and Tabasco. Cook on top of the stove for 10 minutes. Pour into prepared baking dish and cover tightly.
- Bake at 350 degrees for 1 hour, or until rice is tender.