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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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The bacon adds tremendous flavor to this spicy dish. I learned this tip from a friend while living in New Mexico. It's great served with any Mexican meal, or as a side dish with hamburgers or chicken. Ingredients:
1/2 pound sliced bacon, diced |
2 cans (28 ounces each) diced tomatoes, undrained |
1 can (10 ounces) tomatoes with green chilies with liquid, diced or 1 can (8 ounces) tomatoes with liquid, diced |
2 cans (4 ounces each) chopped green chilies |
1 can (8 ounces) tomato sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups uncooked long grain rice |
Directions:
1. In a Dutch oven, cook bacon until crisp. Drain fat. Add all remaining ingredients. Bring mixture to a boil; reduce heat. Simmer, uncovered, over medium-low heat, until rice is tender, about 35-40 minutes. Stir occasionally to prevent scorching. Yield: 12-14 servings.
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