Spanish Rice

By Tiller

Goes with Cheese & Chicken Enchiladas

Ingredients

• 6 slices bacon ( opt)
• 1 med onion, finely chopped
• 1 small green pepper , finely chopped
• 1 28 oz can tomatoes, cut up
• 1 cup water
• 3/4 cup long grain rice
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp chili pwd
• 1/8 tsp pepper
• dash hot pepper sauce

Preparation

Step 1

in a 10" skillet, cook bacon until crisp (if using). Drain on paper towel, crumble and set aside. Drain fat from pan, reserving 2 tbsp of drippings in skillet.
In bacon drippings or oil (if not using bacon) cook onions and green peppers till tender. Stir in undrained tomatoes, water, rice, brown sugar, worcestershire sauce, salt , chili pwd, pepper and hot pepper sauce.
Cover and simmer 30 minutes or until rice is done and most of liquid is absorbed, top with crumbled bacon.