This is not very authentic, but sure tastes good. Tomato, green bell pepper and bacon make this one flavorful side dish. Fast to make, too.
Serves 3 to 4
-medium pot with lid
2 c. cooked white long grain rice
1/2 of a medium white onion
1/2 of a large green bell pepper
4 to 6 slices thick-cut bacon* ----> reserve 1 to 2 tbsp. bacon drippings
3/4th of a can (14.5 oz) diced tomatoes* (not petite diced), undrained
salt and pepper, to taste
*Oscar Mayer bacon is GF; DelMonte canned diced tomatoes are GF
1. Cook up rice according to directions on the package; you will need 2 cups cooked rice for this dish. Set cooked rice aside near range.
2. Veggies: Coarsely cut the onion into half inch squares. Also coarsely cut the green bell pepper into larger square pieces (inch). Place both onion and pepper pieces beside range.
3. Rinse off the bacon slices. Lay bacon into the large saucepan. Begin cooking bacon over medium heat, flipping and re-arranging frequently. Fry bacon until fully cooked, but not totally crispy-- about 5 minutes. Remove bacon pieces from pan and place on doubled paper towels to soak up some grease. Pour out all excess drippings from the pan except for 1 to 2 tbsp. bacon fat.
4. In the reserved bacon grease, saute up the onion and bell pepper over medium-high heat, until the onion is just translucent and pepper is tender (5 minutes).
5. Turn the heat back down to medium. Stir in the bacon and cooked white rice. Heat thoroughly for another 2 minutes, stirring frequently to keep rice from sticking.
6. Add in 3/4ths of the can of diced tomatoes, don't drain the can before adding to the saucepan... you want a little tomato juice. Mix the tomatoes in well with the bacon/rice.
7. Turn down the heat to medium-low. Cook for an additional 3 to 5 minutes, or until the juice thickens, but before the tomatoes fall apart. Serve warm alongside your favorite Mexican dish.