- 4 medium tomatoes, quartered
- 2 1/4 cups [560 mL] water
- 1 small onion, chopped
- 1 cup [250 mL] brown rice
- 2 teaspoons [10 mL] garlic paste
- 1 teaspoon [5 mL] seasoned salt
- 5 drops Tabasco sauce
- 1 teaspoon [5 mL] molasses
- 1 cup [250 mL] chopped tomatoes
- 1/2 cup [125 mL] freshly chopped parsley
- 1/2 cup [125 mL] canned tomato sauce
- 2 to 4 strips bacon
- 1/2 large sweet green pepper, membranes removed and seeded, diced
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- Puree together tomato pieces and water into a blender.
- Pour into a large casserole; add chopped onion and bring to a boil.
- Mix in brown rice, garlic paste, seasoned salt, Tabasco sauce and molasses.
- Lower heat and simmer, covered, until rice has absorbed almost all of the water, for approximately 40 to 45 minutes.
- Mix in chopped tomatoes and parsley, and tomato sauce; stir well, then cover casserole.
- Into a skillet, fry bacon strips until crisp then, reserving bacon drippings into skillet, remove and blot bacon strips on paper towels; set aside.
- Saute sweet green pepper dices into bacon drippings; remove using a slotted spoon and add to rice mixture.
- Crumble then add baconcrumbs to rice mixture.
- Mix well and remove from heat.
- Preheat oven to 350°F [180°C].
- Lightly oil the bottom of 1-quart [1-L] oven-safe casserole before pouring in rice mixture.
- Bake into preheated oven for approximately 20 minutes, until rice is tender.
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