Rice cooker spanish rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | slice | Bacon Or; chopped |
| 2 | tablespoons | Olive Oil |
| 1 | small | Onion; minced |
| ¼ | cup | Green Pepper; chopped |
| ¼ | cup | Celery; chopped |
| 2 | cups | Cooked Rice |
| 2 | cups | Canned Tomatoes; undrained/chopped |
| 1 | cup | Water |
| ¼ | teaspoon | Worcestershire Sauce |
| Salt; to taste | ||
| 1 | cup | Shredded Cheddar Cheese |
Directions
Fry bacon until crisp in nonstick pan. Remove bacon from pan and pour off drippings, leaving 1 tablespoon. Add onion, green pepper, and celery; brown lightly. Stir in rice, tomatoes, water, Worcestershire sauce, and salt to taste. Crumble bacon; stir into rice mixture. Sprinkle cheese over top.
Cover and cook until cheese is melted, about 5 minutes.
NOTES : Highly seasoned rice topped with cheddar cheese is an excellent accompaniment for grilled steak or hamburgers.
Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998
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