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      RECIPE TITLE "Bermudan Spanish Rice Recipe"
    Source: Burt Wolf's Table,
    courtesy of Cooking.com

    yields Makes 4 servings  time--- difficultyeasy

      RECIPE INGREDIENTS

    6 strips bacon
    1 onion, minced
    1 green bell pepper, minced
    2 cups chopped tomatoes and their juices
    1/4 cup tomato paste
    1 1/2 cups rice, medium grain
    1/2 teaspoon dried thyme
    2 cups water or chicken stock

    Food Of Jamaica
    Food Of Jamaica Informative essays by Jamaican food experts plus best recipes from both traditional kitchens & well-known chefs. Gorgeous color photos.

      RECIPE METHOD

    Preheat the oven to 350 degrees F.

    In an oven-proof casserole or a sauce pan, large enough to hold 4 cups of finished rice and fitted with a cover to be used in step 3 below, over high heat, cook the bacon until crisp, remove from pan, let cool, and crumble into small pieces.

    In the pan drippings from the bacon, over medium heat, cook the onion for 3 minutes. Add the bell pepper and sauté for 1 minute. Add the tomatoes and their juices, the tomato paste, the rice, salt, and pepper to taste, and the thyme, and sauté for 1 minute. Add the water and bring to a boil. Cover the pan and place it into the oven for 30 minutes. Remove the rice from the oven. Using a fork, fluff the cooked rice and mix in the crisp crumbled bacon before serving.

    Recipe reprinted by permission of Doubleday. All rights reserved


      Nutrition Facts
    Makes 4 servings
    Facts per Serving
    Calories: 519 Fat: 20g Carbohydrates: 74g
    Cholesterol: 23mg Sodium: 548mg Protein: 10g
    Fiber: 4g % Cal. from Fat: 35% % Cal. from Carbs: 57%

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