- 3 cups water
- 2 cups uncooked long grain white rice
- 6 slices bacon
- 1 1/2 pounds ground beef
- 1 onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 (28 ounce) can peeled and diced tomatoes
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded Cheddar cheese
- Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
- Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.
05/21/2018
recipepes.com
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PT15M
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455 calories
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