Tim’s Spanish Rice

Tim was my parents’ live-in student boarder. Groceries were included in the rent, but each boarder had to take his turn cooking dinner. Tim’s mother sent him this easy, tasty recipe.

Tim wasn’t Spanish but neither is his rice. It’s good though. I modernised it just a little by switching the rice to brown basmati. You could further modernise it by using ground pork or veggie ground. Truly comforting and truly foolproof.

Ingredients

4 slices bacon

1 pound ground beef

1 cup brown basmati

1 clove garlic

1 green pepper, diced

1 onion, diced

1 can chopped tomatoes

1 cup grated cheddar

Method

Preheat oven to 350.

Crisp 4 slices of bacon in large fry pan. Lift out bacon with a slotted spoon, we’re going to use the fat to brown the rice. Crumble bacon into a 9 by 14 rectangular casserole.

Over medium low heat, cook onion, garlic, and green pepper until soft and onion is yellow. Add meat and rice and cook until meat is brown and crumbly.

Stir in can of tomatoes and season with salt and pepper.

Turn fry pan ingredients into casserole and sprinkle with grated cheddar. Bake covered with foil for 45 minutes. Remove foil and bake 15 minutes longer. If you wish broil until cheese bubbles.

Serves 6 (if you serve it with a salad).