Recipe(tried): Spanish Rice

SPANISH RICE

The following recipe produces a moist Spanish rice with a wonderful flavor. It can be easily doubled or tripled and saves beautifully in the refrigerator... (besides the leftovers are scrumptious!) I usually serve it along with refried beans and either fajitas, enchiladas, or tacos.

6 slices bacon
1 cup uncooked regular or brown rice
1 large onion, chopped
1/2 cup chopped green bell pepper
1 tsp. salt
1/4 tsp. ground black pepper
1 (16 oz.) can tomatoes, undrained and cut up
2 cups water
1/3 cup catsup

Fry bacon until crisp, drain on paper towels, reserving 2-3 tablespoons drippings.

Salute rice, onion and green pepper in reserved drippings until onion is limp.

Add bacon that has been crumbled and the remaining ingredients. Cover and simmer 30-45 minutes or until rice is tender and liquid is absorbed.

Makes 4-5 servings