Basic Spanish Rice

• 4 medium tomatoes quartered
• 2 1/4 cups water
• 1 small onions chopped
• 1 cup brown rice
• 2 teaspoons garlic paste
• 1 teaspoon seasoned salt
• 5 red hot pepper sauce
• 1 teaspoon molasses
• 1 cup tomatoes chopped
• 1/2 cup parsley leaves chopped fresh
• 1/2 cup tomato sauce canned
• 1/2 large green bell peppers diced

1. Place quartered tomatoes and water in blender jar; puree.
2. Pour into large pot, add onion, and boil.
3. Add rice, garlic paste, salt, Tabasco, and molasses.
4. Lower heat and simmer, covered, until rice has absorbed almost all the water, usually 40 to 45 minutes.
5. Add chopped tomatoes, parsley, and tomato sauce, stir well, and cover.
6. Fry bacon crisp in skillet; remove and blot on paper towels.
7. Saute green pepper in bacon drippings; remove using slotted spoon and add to rise mixture.
8. Crumble bacon and add to rice mixture.
9. Mix well and remove from heat.
10. Preheat oven to 350F (180C).
11. Lightly oil bottom of 1-quart casserole; pour rice mixture into it and bake for 20 minutes, or until rice is tender.

tomatoes, water, onions, brown rice, garlic, salt, red hot pepper sauce, molasses, tomatoes, parsley, tomato sauce, green bell peppers

Taken from recipeland.com/recipe/v/basic-spanish-rice-5275 (may not work)