Prep 20 mins
Cook 5 mins
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.
- 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
- 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.
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!!!
Great side dish! Just two changes, one for religious reasons, one for personal taste reasons. We don't eat bacon, so I used some smoked beef instead, which I fried in a teflon pan until it was crisp. It didn't crumble, but I cut it into small pieces and tossed it in to the recipe. I also used a red pepper instead of green, we're not fans of green peppers here, prefer the sweeter red ones. Good recipe, I will certainly make it again!