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This is a superb recipe for just about any fish dish. It's easy and
lends itself well to most of the Northwoods resorts with basic kitchen
facilities. I guarantee you'll get lots of positive comments on this
one!
- 1/2 lb. hickory smoked bacon, coarsely
chopped
- 3/4 c. Uncle Ben's converted white rice,
uncooked
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 green pepper, coarsely chopped
- 2 T. cilantro, chopped
- 1 1/2 t. dark brown sugar
- 1-14 1/2 oz. can of stewed tomatoes, Mexican
recipe
- 12 oz. water
- 1 t. cumin
- 1/4 t. chili powder
- 1/8 t. baking soda
- 1 T. red wine vinegar
Depending on your tastes * and/or your caloric fears * coarsely chop and
fry about 1/3 to about ˝ a pound of bacon until it is very crisp in a
heavy aluminum or cast iron pan; discard all but about 2-3 Tablespoons
of the fat. Sauté the onions and garlic in the fat until just
translucent, then add the rice and sauté (about 3-4 minutes) as if you
were making fried rice. (If you like your rice spicier, simply dice some
Jalapeno peppers and sauté them along with the onions and garlic.) Add
the tomatoes and about 8 oz. of water; add about half of the chopped
green peppers and half of the bacon pieces. Add the cilantro and other
spices and simmer the mixture, covered, until almost all of the water is
absorbed, about 20 minutes or so. The tomatoes and water will deglaze
the brown bacon and onion residue from the bottom of the pan and add
lots of flavor to the dish. Stir the mixture and place in an oven that
has been pre-heated to 350 degrees. Bake, covered, for about 20 minutes.
Uncover the rice and stir in the remaining chopped green peppers and
bacon pieces and bake for another 10 minutes. The green peppers added
last will be just tender but should remain bright green. If you don't
have the time, you can take the short of putting together the entire
recipe and then simply baking in the oven for an hour; make sure to
remove the cover for about the last 10 minutes of baking.
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