Salmon, rice, and tomatoes
¼ cup chopped onion
¼ cup chopped green pepper
2 tablespoons bacon fat or meat drippings
1½ cups boiling water
2 cups cooked or canned tomatoes, or 2½ cups chopped raw tomatoes
Salt and pepper
⅓ cup raw rice
¼ cup chopped olives
2 cups flaked canned or cooked salmon
Cook onion and green pepper in the fat in a large fry pan until the onion is yellow. Add water, tomatoes, and salt and pepper to taste. Bring to boil.
Add rice and simmer until rice is tender—20 to 25 minutes—adding more water if needed.
Add olives and fish and cook 2 or 3 minutes longer to blend the flavors.
Menu Suggestion
Serve with baked squash, a green vegetable in salad or cooked, with cream pie for dessert.
For Variety
Other cooked fish may be used in place of salmon.
One cup of cooked rice may be used instead of the uncooked rice. Omit boiling water. Add the rice, olives, and fish as soon as the vegetables are tender and cook 5 or 10 minutes longer.
Celery may be used instead of the green pepper.