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Spanish Rice

by Elaine Atkins

SERVINGS

INGREDIENTS

1/2 lb. sliced bacon, diced
2 cans (1-3/4 lb. each) tomatoes with liquid, diced
1 can (10 oz.) tomatoes with green chilies with liquid, diced
1 can (8 oz.) tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
2 uncooked long-grain rice

INSTRUCTIONS

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-row heat, until rice is tender, about 35-40 minutes. Stir occasionally to prevent scorching.

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