Title: Basic  spanish  rice
 Categories: Kaz
      Yield: 4 Servings
 
      4 md Tomatoes -- quartered
  2 1/4 c  Water
      1 sm Onion -- chopped
      1 c  Brown rice
      2 ts Garlic paste
      1 ts Seasoned salt
      5 dr Tabasco sauce
      1 ts Molasses
      1 c  Chopped tomatoes
    1/2 c  Chopped fresh parsley
    1/2 c  Canned tomato sauce
    1/2 lg Green pepper -- diced
 
  Place quartered tomatoes and water in blender jar; puree.  Pour into
  large pot, add onion, and boil.  Add rice, garlic paste, salt,
  Tabasco, and molasses. Lower heat and simmer, covered, until rice has
  absorbed almost all the water, usually 40-45 minutes. Add chopped
  tomatoes, parsley, and tomato sauce, stir well, and cover.
  
  Fry bacon crisp in skillet; remove and blot on paper towels.  Saute
  green pepper in bacon drippings; remove using slotted spoon and add
  to rise mixture. Crumble bacon and add to rice mixture. Mix well and
  remove from heat.
  
  Preheat oven to 350 degrees.  Lightly oil bottom of 1-quart
  casserole; pour rice mixture into it and bake for 20 minutes, or
  until rice is tender. Yield:  3 cups.