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4 slices bacon 1 pound lean ground beef 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1 can (14.5 ounces) diced tomatoes 1 cup water 3/4 cup long-grain rice, uncooked 1/2 cup Buffalo Tom's Gourmet Hot Sauce 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon Worcestershire sauce dash ground black pepper |
Preparation In a large heavy skillet, cook bacon until crisp. Remove to paper towels to drain; set aside. Drain most of the bacon grease from skillet, leaving only a teaspoon or two. Add ground beef to skillet; cook, breaking up, until browned. Add chopped onion and green bell pepper; continue cooking until onion is tender. Add tomatoes, water, rice, Buffalo Tom's Gourmet Hot Sauce, salt, sugar, Worcestershire sauce, and pepper. Cover Spanish rice and simmer for 30 to 35 minutes. Top Spanish rice with crumbled bacon. Serves 4-6.
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