Baked Spanish Rice

1. 1

   Preheat oven to 350u00b0.

2. 2

   In a 12-inch skillet fry the bacon crisp.

3. 3

   Drain on paper towels, crumble and set aside.

4. 4

   Pour off all but 2 tablespoons of the drippings.

5. 5

   In the hot drippings cook onion and green peppers for about 5 minutes or until tender, stirring.

6. 6

   Drain the tomatoes; add enough water to the tomato liquid to make 1 3/4 cups.

7. 7

   Cut up the tomatoes.

8. 8

   To the onion mixture add the liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling.

9. 9

   Remove from the heat and stir in the rice.

10. 10

    Pour into a greased 1 1/2-quart baking dish.

11. 11

    Cover and bake at 350u00b0 for 35 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork, sprinkle with the cheese, return to the oven and bake for another 5 minutes.

12. 12

    Garnish with the bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.