Recipe information
Yield
serves 4
Ingredients
4 strips bacon
1 medium onion
1 small green bell pepper
1 cup raw rice
One 14 1/2-ounce can whole tomatoes, with liquid
1 cup water
One 6-ounce can tomato paste
1 teaspoon sugar
1 teaspoon salt
1 teaspoon hot sauce
Preparation
Fry the bacon in a heavy saucepan; remove the bacon from the pan and set aside. Sauté the onion and bell pepper in the bacon fat. Add the rice and stir until it is coated with fat; crumble in the bacon. Add the tomatoes, water, tomato paste, sugar, salt, and hot sauce, and bring to a boil. Cook covered over low heat for 20 minutes. Remove from the heat and let stand for 20 minutes longer. Do not peek!
