Bacon and rice creole PDF Print E-mail

Bacon and Rice Creole

1 pound bacon
1 green bell pepper, diced
3 small onions, chopped
2 1/2 teaspoons salt
1/8 teaspoon pepper
2 cups canned tomatoes
1 cup raw rice (not quick-cooking)

Simmer vegetables and spices in a saucepan. At the same time, fry the bacon. When bacon is done, remove from pan and crumble into small pieces. Drain off all but 3 tablespoons of fat, to which add the raw rice. Let rice brown lightly. Add the vegetables and bacon; let simmer over very low heat for 30 minutes. Check after 20 minutes to see if it is drying out. If so, add more tomatoes, or some water, or a combination of both.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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