|4 mediums||Tomatoes; quartered|
|1 small||Onion; chopped|
|1 cup||Brown rice|
|2 teaspoons||Garlic paste|
|1 teaspoon||Seasoned salt|
|5 drops||Tabasco sauce|
|1 cup||Chopped tomatoes|
|½ cup||Chopped fresh parsley|
|½ cup||Canned tomato sauce|
|½ large||Green pepper; diced|
Date: Sun, 25 Feb 1996 22:41:09 -0500 From: "Vernon E. Phipps Jr." <cook4u@...> Place quartered tomatoes and water in blender jar; puree. Pour into large pot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and molasses. Lower heat and simmer, covered, until rice has absorbed almost all the water, usually 40-45 minutes. Add chopped tomatoes, parsley, and tomato sauce, stir well, and cover.
Fry bacon crisp in skillet; remove and blot on paper towels. Saute green pepper in bacon drippings; remove using slotted spoon and add to rise mixture. Crumble bacon and add to rice mixture. Mix well and remove from heat.
Preheat oven to 350 degrees. Lightly oil bottom of 1-quart casserole; pour rice mixture into it and bake for 20 minutes, or until rice is tender.
Yield: 3 cups.
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