Spanish Rice

1 lg green pepper, chopped
1 lg onion, chopped
2 t oil
1 c rice
1 28-oz can plum tomatoes, chopped
salt and pepper
water
¼ c ketchup
6 slices bacon, cooked and crumbled

In lg skillet or electric frying pan, saute green pepper and onion in oil until soft. Add rice and tomatoes, cover and simmer until rice is cooked, about 30-40 minutes, adding water as needed to keep the mixture wet. Mixture is done when rice is tender and the liquid has cooked down. Add ketchup, bacon, and salt to taste. Vary amount of ketchup and bacon to taste.

Variations: Add canned or frozen kernel corn, peas, cannelloni, kidney, or black beans, and spice it up with chili powder and salsa.

Abby’s serving suggestions: Tortilla chips and a green salad, and a pitcher or margaritas!

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