Ingredients

The following ingredients have 8 Servings
  • 6 slices of bacon
  • 1 large sweet onion (chopped)
  • 1 green bell pepper (seeds and ribs removed, chopped)
  • 1 large clove garlic (minced)
  • 28 ounce can whole peeled tomatoes (cut up or smashed (do not drain))
  • 1 ½ cup water
  • 1 cup long grain rice
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon fresh ground black pepper
  • ¼ teaspoon ground cumin
  • 1 teaspoon Sriracha (or other hot sauce (optional))
  • 2 tablespoons fresh parsley leaves (chopped)

Instruction

  • Rinse the rice in clean water to remove some of the starch. Drain.
  • Cook bacon until crisp in a large skillet and drain on paper towels. Crumble and set aside. Drain the bacon fat from the pan reserving 2 tablespoons. Wipe out the pan with paper towels. Add the reserved drippings back to the skillet and warm on medium heat. 
  • Add the onion and peppers and sauté until tender, about 5 minutes. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the tomatoes and any canned juice, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper, cumin and hot sauce if using. Reduce the heat to medium-low, cover with a tight fitting lid and simmer for 25 to 30 minutes or until the rice is tender. Most of the liquid should be absorbed. Feel free to add more water if needed and don't let the rice get dry.  
  • Stir in the chopped parsley, and serve topped with crumbled bacon and shredded cheese is desired.