Rice cooker spanish rice

Yield: 4 Servings

Measure 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
\N \N Salt; to taste
1 cup Shredded Cheddar Cheese

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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