Chicken with rice and bacon

Yield: 1 servings

Measure 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

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

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