 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
I want to try this recipe with fresh tomatoes from our garden. Recipe by Robin Mattox of S.C. Ingredients:
28 ounces diced tomatoes |
8 -10 slices bacon, cooked and drained |
rice, cooked |
Directions:
1. In cast iron skillet, cook 8-10 slices of bacon until cripsy.
2. Drain bacon and pour off all but 4-5 tablespoons of bacon drippings.
3. Crumble bacon and set aside.
4. In the same skillet with bacon drippings, add diced tomatoes.
5. Then add crumbled bacon pieces.
6. Stir all together and add salt and pepper to taste.
7. Simmer for 15 minutes and then pour over cooked rice.
|
|