Tomato and Bacon Rice

6 slices bacon, diced

1 cup chopped onions

1 cup chopped green sweet peppers

1 cup uncooked rice

2 cups beef broth

1/4 tsp seasoned pepper

2 fresh tomatoes, cut in eighths

In 10-inch skillet cook bacon until crisp. Drain fat and return 2 tbs to skillet. Add onions and green peppers; cook until tender. Stir in rice and continue cooking until rice is golden. Add broth and pepper. Heat to boiling, Stir once or twice; arrange tomatoes In broth. Cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork.

Makes 6 servings.

Cooking Method:

1 cup uncooked rice

2 cups liquid for regular-milled white rice for drier rice use 2 tbs less liquid)

2-1/2 cups liquid for parboiled and brown rice (for drier rice use 1/4 cup less liquid)

1 tbs unsalted polyunsaturated margarine (optional)

1 tsp salt (optional)

Combine ingredients in 2 to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat, cover and simmer 15 minutes (20 to 25 minutes for parboiled rice; 45 minutes for brown rice), or until rice is tender and liquid is absorbed.

Makes 6 servings.

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Jambalaya, Rice Dressing, Rice Dishes

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Cajun Country -- New Iberia, Louisiana