- 4 bacon strips, diced
- 3/4 cup chopped onion
- 2 tablespoons olive oil
- 1 cup uncooked long grain rice
- 1 (14.5 ounce) can beef broth
- 1 cup diced green pepper
- 1 cup diced sweet red pepper
- 1 (14.5 ounce) can stewed tomatoes
- In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside.
- In the small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.