- 1/4 pound [113 g] bacon slices
- 1/2 cup [125 mL] minced onion
- 1/2 cup [125 mL] minced celery
- 1/4 cup [60 mL] minced sweet green pepper, membranes removed and seeded
- 2 cups [500 mL] raw rice
- 2 [16-ounce / 454-mL each] cans tomatoes, crushed
- 3 teaspoons [15 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1 teaspoon [5 g] sugar
- 1/8 teaspoon [0.5 mL] Tabasco sauce
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- Into a large frying pan, fry bacon slices until crisp.
- Remove bacon slices from frying pan, crumble and set aside.
- Brown together minced onion, celery and sweet green pepper into hot melted bacon fat until tender.
- Stir in rice, crushed tomatoes with juice, bacon crumbs, salt, pepper, sugar and Tabasco sauce.
- Leave to simmer for 10 minutes.
- Meanwhile, preheat oven to 350°F [180°C].
- Pour mixture into a large oven-safe greased casserole.
- Cover tightly and bake into preheated oven for 1 hour.
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