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Title: Spanish Rice With Cheese
Categories: Rice
Yield: 6 Servings

3 sl Bacon
1 sm Onion; finely chopped
1/4 c Green pepper; chopped
1/4 c Celery; chopped
1 c Water
1/2 ts Salt
3/4 c Packaged precooked rice
2 c Tomatoes; cooked or canned
1 ts Sugar
1/4 ts Worcestershire sauce
1 c Cheddar cheese; shredded

Fry bacon in a heavy 2 qt saucepan. Drain bacon on paper. In 1 tb
bacon drippings, lightly brown onion, green pepper, and celery.

Add water and salt; bring to a boil. Stir in rice, tomatoes, sugar,
and worcestershire sauce. Simmer until rice is just tender, stirring
occasionally.

Crumble bacon and stir into rice mixture. Sprinkle cheese over top.
Cover and continue cooking over very low heat until cheese is melted,
about 5 minutes.

Recipe by USDA Home & Garden Bulletin #1, 1968

Recipe FROM: <https://www.gutenberg.org/ebooks/72624/>

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