Chicken with rice and bacon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Bacon, finely chopped |
| 1 | medium | Onion, chopped (about 1/2 Cup) |
| 1 | medium | Green bell pepper); chopped (about I cup) |
| 1 | can | (28 ounces) whole tomatoes, undrained |
| 4 | cups | Cut-up cooked chicken I |
| 1 | L/2 Cups uncooked instant rice | |
| ½ | cup | Hot water |
| 1 | teaspoon | Ground cumin |
| ¾ | teaspoon | Salt |
| ½ | cup | Raisins |
Directions
Place bacon in 3-quart microwavable casserole. Cover with microwavable paper towel and microwave on high 5 to 6 minutes, stirring after 3 minutes, until crisp. Drain bacon on paper towel, reserving fat in casserole. Stir onion and bell pepper into bacon fat. Cover tightly and microwave on high 4 to 5 minutes, stirring after 2 minutes, until onion is tender. Stir in tomatoes; break up tomatoes.
Stir in chicken, rice, hot water, cumin and salt. Cover tightly and microwave 15 to 17 minutes, stirring after 8 minutes, until mixture is hot and rice is tender. Stir in raisins. Cover and let stand 5 minutes. Sprinkle with bacon.
8 to 10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994