Ah! It’s been so long since my last post! The sunny weather has me cooking less and outside more. Unless you want to see how I roast a hot dog on a campfire, there just hasn’t been much to post!
Here’s an oldie but a goodie. This recipe comes from my cooking class waaay back in high school. I have no idea how authentically Spanish it is, but it’s gluten free and tasty, so give it a try!
The measurements are a little funny because we cooked in metric in school, but “88 mL of onion” just doesn’t make sense to the general public (or so it seems)!
6 strips bacon, cooked & crumbled (retain fat from cooking)
1/4 cup plus 2 tbsp chopped onion
1/4 cup plus 2 tbsp chopped green pepper
3/4 cup uncooked rice
1 2/3 cups cold water (400 mL)
2 cups chopped tomatoes
1/2 tsp salt
1/4 tsp pepper
1 piece cheese (1/4 cup or so, grated)
Put rice, salt, and cold water in saucepan. Bring to boil and simmer for 20 minutes.
While simmering, chop veggies. In a frying pan, saute onion & green peppers in the leftover bacon fat (or substitute coconut oil).
Grease a casserole dish. Add the cooked rice, bacon, tomatoes, salt & pepper to the sauteed veggies. Put the mix into the casserole dish and top with grated cheese.
Cover the dish in foil and bake at 350°F for 20 minutes (so cheese melts and flavors meld).