Louisiana chili rice
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | slices | Bacon |
| 2 | cups | Rice, regular; uncooked |
| ½ | cup | Onion; chopped |
| ½ | cup | Green pepper; chopped |
| ½ | cup | Celry; chopped |
| ½ | cup | Peanut butter |
| 3 | cups | Chicken broth |
| 2 | cups | Tomatoe, canned |
| 2½ | teaspoon | Chili powder |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
Directions
Fry bacon until done; remove, drain, and set aside. Add rice, onion, green pepper, and celery to bacon drippings and saute until rice is golden and vegetables are tender. Slowly stir in peanut butter; add chicken broth, tomatoes, chili powder, salt, and pepper. Stir and blend well. Cover and cook over low heat, stirring occasionally, until rice is tender, about 20 minutes. Spoon into serving dish.
Crumble bacon over top for garnish.
SOURCE: Southern Living Magazine, February 1973. Typos by Nancy Coleman. From: Nancy Coleman Date: 09-27-94