BLT Rice Skillet

• 14-12 lb bacon
• 1 cup converted rice (Uncle Ben's converted white rice is good)
• 2 12 cups water
• 2 teaspoons salt, divided
• 12 cup sour cream
• 2 medium tomatoes, diced
• 3 cups shredded iceberg lettuce
• 1 -2 tablespoon chopped green onion

1. In a 12-in skillet, fry bacon.
2. Remove bacon, and reserve 2-3 tbsp of drippings.
3. Add the rice, water and 1 tsp of salt to the 2-3 tbsp drippings in the skillet.
4. Bring to a boil; cover, simmer 20 minutes.
5. Remove from heat, let stand, covered until all liquid is absorbed, about 5 minutes.
6. Stir in sour cream and 1 tsp salt; mix well.
7. Stir in tomatoes, lettuce and green onion; mix well.
8. Sprinkle with crumbled bacon.
9. Serve at room temperature.

bacon, rice, water, salt, sour cream, tomatoes, shredded iceberg lettuce, green onion

Taken from www.food.com/recipe/blt-rice-skillet-79095 (may not work)