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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 350 degrees. | 2. Cook rice; reserve in large 6 quart bowl. Cover so it does not dry out. | 3. Grease a 4 quart casserole dish, set aside. | 4. Fry bacon until crisp; cool and crumble into pieces the size of your thumb nail. Reserve to add back into mixture. | 5. Cook onion and green pepper in reserved bacon fat; cook slowly until onion is soft and yellow. Add cans of tomatoes and heat until simmering. Cover. | 6. Add crumbled bacon, salt and pepper to the reserved rice mixture, stirring well to combine. | 7. Pour hot onion, pepper and tomato mixture into rice/bacon. Stir well to combine. | 8. Place mixture in prepared casserole dish. Sprinkle the shredded Cheddar Cheese on top. | 9. Bake for 30 minutes until cheese is melted and slightly browned and mixture is bubbly. Remove from oven. Allow to set for 10 minutes before serving. | 10. This freezes exceptionally well! Cut into portions; freeze. Heat on Medium in microwave for 3-5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1		cut	116.76	0.3584	3.5336	11.1132
spanish onion	1		chopped	-	-	-	-
green pepper	1		chopped	29.8	6.9136	1.2814	0.2533
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
rice	6	cups	cooked	4051.5	887.445	79.143	7.3260000000000005
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
cheddar cheese	8	ounces	Shredded	399.1609	24.2898	30.4133	20.1395

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.