|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||9%|
|Total Sugars 7g|
|Vitamin C 27mg||136%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve this delicious rice dish with cornbread or biscuits and a tossed salad.
4 slices bacon
1 pound lean ground beef
1/2 cup onion, chopped
1/4 cup green bell pepper, chopped
1 (14 1/2-ounce) can diced tomatoes
1 cup water
3/4 cup long-grain rice
1/2 cup chili sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1 dash ground black pepper
1/4 cup shredded Mexican cheese blend, optional
In a large heavy skillet, cook bacon until crisp. Remove to paper towels to drain; set aside. Drain most of the bacon grease from skillet, leaving only a teaspoon or two.
Add ground beef to skillet; cook, breaking up, until browned.
Add chopped onion and green bell pepper; continue cooking until onion is tender.
Add tomatoes, water, rice, chili sauce, salt, sugar, Worcestershire sauce, and pepper. Cover and simmer for 30 to 35 minutes.
Before serving, top with the reserved crumbled bacon and, if desired, shredded Mexican cheese blend.