Pamela'S Spanish Rice
- 1 pound bacon, chopped
- 2 cups rice
- 4 cups water
- 2 tablespoons margarine
- 1 teaspoon salt
- 1 medium diced yellow onion
- 2 medium bell peppers
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1 (16 ounce) can of diced stewed tomatoes
- 1 can of Campbell's Bisque Soup
- Combine rice, water, margarine and salt together and cover. Bring to a boil. Reduce heat and simmer for approximately 20 minutes. Rice will be cooked when all the liquid is absorbed. Remove from heat and let set. Cook bacon, onion, and bell pepper until bacon is brown but not crisp, and onion and pepper is tender. Drain bacon grease, then add 2 tablespoons back into it. Put rice into meat mixture. Add chili powder, garlic powder, tomatoes, and soup. Stir all ingredients together in a large pot or skillet and cook on med-low heat until slightly dry and sticky, about 10 - 15 minutes, stirring often with no lid. You may also omit bell peppers if desired and stuff the mixture into steamed bell peppers for stuffed bell peppers.
bacon, rice, water, margarine, salt, yellow onion, bell peppers, chili powder, garlic, tomatoes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=56303 (may not work)