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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A lovely rich tasting rice side cooked mainly in the oven so no pot watching. Ingredients:
6 slices bacon, chopped |
1 onion, minced |
1 green bell pepper, minced |
2 cups chopped tomatoes, and their juices |
1/4 cup tomato paste |
1 1/2 cups rice, medium grain |
1/2 teaspoon dried thyme |
2 cups water or 2 cups chicken stock |
Directions:
1. Preheat the oven to 350 degrees F.
2. Cook the bacon in a an ovenproof pan until crisp, remove from pan, let cool.
3. In the pan drippings from the bacon, over medium heat, cook the onion for 3 minutes. Add the bell pepper and sauté for 1 minute. Add the tomatoes and their juices, the tomato paste, the rice, salt, and pepper to taste, and the thyme, and sauté for 1 minute. Add the water and bring to a boil. Cover the pan and place it into the oven for 30 minutes.
4. Remove the rice from the oven. Using a fork, fluff the cooked rice and mix in the crisp crumbled bacon before serving.
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