Ingredients for Bacon And Rice Creole
- 6 slices of bacon
- 1 diced green bell pepper
- 1 diced medium onion
- Salt (not a separately measured ingredient in this recipe)
- 1 (28 ounce) can of crushed tomatoes
- 1 cup of long-grain rice
- 1 tablespoon of olive oil
- 1 teaspoon of Cajun seasoning
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 2 tablespoons of bacon grease
- 1-2 tablespoons of water or tomato juice
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How to Make Bacon And Rice Creole
- Sauté 1 diced medium onion and 1 diced green bell pepper in 1 tablespoon of olive oil over medium heat for 5 minutes, until softened.
- Add 1 teaspoon of Cajun seasoning, 1/2 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper (optional) to the vegetables; cook for 1 minute more, stirring constantly.
- While vegetables are cooking, fry 6 slices of bacon in a separate skillet over medium heat until crispy. Remove bacon from pan, reserving 2 tablespoons of bacon grease.
- Crumble bacon into small pieces and set aside.
- Add 1 cup of long-grain rice to the bacon grease in the skillet and toast lightly for 2-3 minutes, stirring constantly.
- Add 1 (28 ounce) can of crushed tomatoes, the sautéed vegetables, and the crumbled bacon to the rice. Stir to combine.
- Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until rice is tender and liquid is absorbed. Stir halfway through to prevent sticking.
- If the rice seems dry before 25 minutes, add 1-2 tablespoons of water or tomato juice.
- Remove from heat and let stand, covered, for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
25g
Fat
86g
Carbs
15g
