KIDS' SPANISH RICE
Kid's Spanish Rice
Serves 4 to 6
Ingredients:
4 slices Bacon
1/2 cup Onion, minced
1/4 cup Green Bell Pepper, minced
3 cups Cooked Rice
2 cups canned Tomatoes, whole or diced
1 1/2 tsp. Salt
1/4 cup Cheddar or Monterey Jack Cheese, grated
Pre-heat the oven to 400-F degrees.
To prepare the bacon, lay it flat on a cutting board and cut it, the
long way, into narrow strips.
Next, stack the bacon strips and cut across
them to efficiently chop the bacon into small bits.
In a large, non-stick skillet over medium heat, fry the bacon until
crisp.
Make sure there're no pink parts of the bacon showing;
then remove
the cooked bits to a 1 1/2-quart oven-proof baking dish, leaving the
bacon drippings in the skillet.
Toss the cooked bacon bits around on the
dish to utilize the excess grease as a coating to keep the rice from
sticking to the glass.
In the same skillet, still over medium heat, sauté the minced onion and
green pepper in the bacon drippings until golden.
This usually takes
about 5 minutes or so, and you should be stirring the onion and green
pepper bits almost constantly to keep them from burning and to be sure
they cook evenly.
Meanwhile (this means at the same time you're sautéing the vegetables),
prepare the rice as directed on the package.
The Cook recommends an
instant rice, because it's easy to use.
If you've never really cooked
before, you'll want to make sure you learn how to prepare instant rice.
A kitchen timer or a timer on the microwave is really handy right now,
to remind you not to forget to prepare the rice or the vegetables.
In the same skillet over medium heat, add the cooked rice, tomatoes, and
salt to the sautéed onion and peppers.
Stir it all well with a wooden
spoon and when it's thoroughly combined, turn it out into the glass
baking dish with the bacon in it.
You can stir the bacon through it, if
desired, but you don't have to if you don't want to.
It's up to you.
Sprinkle the grated cheese over the top of the rice mixture and bake in
the oven for 25 to 30 minutes.
This is good served right out of the oven with warmed leftover meatloaf
© 1997 bhastings2@juno.com
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