190. BACON, TOMATOES, and RICE

Serves six to eight


5 slices bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
3 large tomatoes cut into small pieces
3 cups cooked rice
salt to taste
freshly ground black pepper

Cook bacon until crisp. Drain. Pour off all but 3 tablespoons drippings. Add onion and green pepper to skillet and cook until tender. Add tomatoes, rice and crumbled bacon. Season. Heat thoroughly.


courtesy of: How to Cook a Pig and Other Back-to-the-Farm Recipes by Betty Talmadge. New York: Simon & Schuster, 1977, p. 114.