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Bacon, Tomato, Rice Casserole
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Sharon Thomas


  • 1/2 lb (.2 kg). thick sliced bacon, cooked crisp; crumbled
  • 1/2 cup (125 ml) onion, chopped
  • 1/2 bell pepper, chopped
  • 1 cup (225 ml) water
  • 1 cup (225 ml) minute rice
  • 1 can rotel tomatoes, diced
  • 1-1/2 cups (350 ml) grated cheddar cheese, divided
  • salt and pepper to taste
  • Saute onion and bell pepper in 1 tbsp (15 ml) bacon drippings.
  • Add rice, rotel tomatoes, water, bacon, salt, pepper, and 1 cup (225 ml) cheese.
  • Place in greased casserole.
  • Bake at 350 degrees (175 C.) for 40 minutes.
  • Top with 1/2 cup (125 ml) grated cheese and return to oven.
  • Bake for additional 5 minutes until cheese is melted.
Arkansas is rice country. This recipe is a compilation of three recipes that I found interesting. I picked out the best ingredients of all three and combined them to make this dish, which is very tasty.

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