Ingredients
6
6 servings
- •1 cup chicken broth
- •1 cup tomato sauce
- •6 slices bacon
- •2 onions, diced
- •1 cup uncooked white rice
- •2 tomatoes, diced
- •2 green bell peppers, diced
- •0.5 teaspoon chili powder
- •0.5 teaspoon salt and ground black pepper
- •1 (10 ounce) can sliced black olives, drained
- •1 (10 ounce) can whole kernel corn, drained
Instructions
- Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
- Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper.
- Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.
Nutritional Facts
Per 6 servings
- Calories: 373
- Carbohydrate: 46g
- Fat: 19g
- Fiber: 5g
- Protein: 9g
- Sugar: 7g
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