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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I orginally found this in a very old Better Homes and Garden cookbook. It's been my family's favorite for years . . . try it and you'll see why! Use hotter chilis to achieve more spice. The brown sugar can be deleted for less sweetness. The Chili Sauce I use in the US, is a slightly sweet (not hot) sauce, believe it's made by Heinz (small fat jar). I have substituted pureed tomatos here in Mexico and it works great! Ingredients:
8 slices bacon |
1 cup onion, finely chopped |
1/4 cup green bell peppers or 1/4 cup poblano pepper, chopped |
1 (16 ounce) can diced tomatoes |
1 1/2 cups water |
1/2 cup bottled chili sauce |
1 teaspoon salt |
1 dash pepper |
1 teaspoon brown sugar |
1/2 teaspoon worcestershire sauce |
1/4 cup fresh cilantro (optional) |
3/4 cup uncooked white rice |
Directions:
1. Fry the bacon until crisp.
2. Remove bacon and crumble.
3. Save 1/2 of bacon fat.
4. Saute onion and pepper (in 1/2 of the fat from the bacon) until tender. Add rest of ingredients.
5. Stir, cover and simmer for 45 minutes.
6. Add crumbled bacon before serving.
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