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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This area has a long rice-growing history. In fact, our town has two of the largest farmer-owned rice mills in the country, so I like to use rice in lots of recipes. Ingredients:
8 bacon strips |
1/3 cup sugar |
1/3 cup cider vinegar |
3/4 teaspoon celery seed |
1/8 teaspoon pepper |
1/4 cup chopped pimientos |
1/4 cup chopped green pepper |
1 tablespoon chopped onion |
3-1/2 cups hot cooked rice |
1 hard-cooked egg, sliced |
Directions:
1. In a skillet over medium heat, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon and set aside. Add the sugar, vinegar, celery seed and pepper to drippings. Bring to a boil; cook and stir for 1 minute. Stir in pimientos, green pepper, onion, rice and bacon. Garnish with egg. Serve warm. Yield: 4-6 servings.
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