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Rice and Pasta - Mardi Gras Rice

  • 2/3 cup long-grain rice, uncooked
  • 1 2/3 cups water
  • 1/2 teaspoon salt
  • 12 ounces bacon
  • 1/2 cup sliced green onions
  • 1 pint canned tomatoes, chopped and drained
  • 1/4 teaspoon leaf thyme
  • 1 1/2 cups shredded Cheddar cheese

Combine water and salt in a heavy saucepan. Add rice and cook according to package directions; drain and set aside.
Fry bacon; crumble and set aside, reserving 2 tablespoons drippings. Sauté onions in bacon drippings until soft.
In a 11/2-quart casserole dish, combine the cooked rice, bacon, onions, tomatoes, thyme, and cheese; mix well. Cover and bake at 350º for 25 minutes.
Submitted By: Marie Delffs
Franklin Farmers Co-op
Number of Servings: 0
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