Spanish Tomato Rice

Spanish Tomato Rice

Marilyn W
Edited on May 01, 2010

A delightful tomato and rice side dish


8 slices bacon
1 c finely chopped onion
1/4 c chopped green pepper
1-1 lb. can tomatoes
1 1/2 c water
3/4 c uncooked rice
1 teaspoon salt
Dash of pepper
3 tablespoon brown sugar
1 teaspoon Worcestershire sauce pepper


Cook bacon. Set aside. pour off half the fat. Cook onion and green peppers in the drippings, but don't get them brown--just until tender.
Add the rest of the ingredients. Cover. Bring to boil. Reduce heat and simmer for about 45 minutes. (Add more water if necessary. ) Crumble bacon on top after you put it in a serving bowl.
Makes 6--8 servings

Not a NESTLÉ®-tested recipe.

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