Spanish rice with cheese
6 servings
3 slices bacon
1 small onion, finely chopped
¼ cup chopped green pepper
¼ cup chopped celery
1 cup water
½ teaspoon salt
¾ cup packaged precooked rice
2 cups cooked or canned tomatoes
1 teaspoon sugar
¼ teaspoon worcestershire sauce
1 cup shredded Cheddar cheese
Fry bacon in a heavy 2-quart saucepan. Drain bacon on paper. In 1 tablespoon bacon drippings, lightly brown onion, green pepper, and celery.
Add water and salt; bring to a boil. Stir in rice, tomatoes, sugar, and worcestershire sauce. Simmer until rice is just tender, stirring occasionally.
Crumble bacon and stir into rice mixture. Sprinkle cheese over top. Cover and continue cooking over very low heat until cheese is melted, about 5 minutes.
Menu suggestion
Serve with kale, fruit salad, and ice cream.