Baked Spanish Rice



Baked Spanish Rice

4 bacon slices
1 cup chopped onions
½ cup diced green pepper
1 16-ounce can tomatoes, diced
1 8-ounce can tomato sauce
2 tsp sugar
1 tsp salt
1 ½ cup regular long-grain rice (uncooked)
½ cup shredded cheddar cheese (or more)

Preheat oven to 350oF. In 12-inch skillet over medium heat, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons drippings.

In hot drippings, cook onions and green pepper until tender, stirring often, about 5 minutes.

Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 ¾ cups. (Cut up tomatoes if not diced).

To onion mixture, add liquid, tomatoes, tomato sauce, sugar, and salt; heat to boiling. Grease 1 ½ quart casserole dish.

Remove from heat and stir in rice; pour into casserole. Cover; bake 35 minutes or until rice is tender and liquid is absorbed.

Fluff rice with fork; sprinkle with cheese and bake 5 minutes or until cheese melts. Garnish with bacon and serve.