Recipe by PdxBarb
My mother came up with this recipe. It was always something we asked for as a treat. She was a dash of this, to taste for this kind of cook, so I'm guessing at some of the amounts.
Top Review by Auntie Jan
This was SO good. I made this for Cinco de Mayo and I even got my youngest who is not a rice eater to eat it and he gave it two thumbs up. I left out the green pepper(personal preference) and after everything was cooked thru, I added slices of cheese and covered with the pan lid and the cheese melted in nice and gooey. This was a side for burritos and tacos. Next time I think I will make a casserole out of it with cooked hamburger, yummm. Thanks for posting this!!!
- 1 cup cooked rice
- 1⁄2 cup diced onion
- 1⁄4 cup diced green pepper
- 5 slices bacon
- 10 ounces tomato soup
- 1 tablespoon chili powder
- 2 teaspoons sugar
- 1⁄4 cup water
Directions See How It's Made
- Cook rice as usual.
- Fry bacon till crisp. It should be crisp, not soggy. Crumble bacon.
- In the bacon fat, fry the onion and green pepper till onion turns translucent.
- Combine cooked rice, onion, green pepper and crumbled bacon. Add a little salt and pepper and mix well.
- Add one can of tomato soup, chili powder (more or less, to taste) and sugar (optional).
- Add water to the consistency you like and cook till hot. Add extra tomato soup and water if needed.
- Can be a side dish or main meal. Tastes great reheated as well.