Hopping John
Yield
servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | slices |
bacon
crisp, reserve bacon fat |
|
| 2 | cups |
onions
sliced |
|
| 3 | cups |
long grain rice
white |
|
| 1 ½ | quarts |
water
|
*
|
| 1 | teaspoon |
salt
|
|
| 3 | teaspoons |
red hot pepper sauce
|
|
| 2 | cans |
tomatoes, canned
diced, with green chilies, rotel |
|
| 2 | cans |
beans
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | slices |
bacon
crisp, reserve bacon fat |
|
| 473 | ml |
onions
sliced |
|
| 7.1E+2 | ml |
long grain rice
white |
|
| 1.5 | quarts |
water
|
*
|
| 5 | ml |
salt
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 2 | cans |
tomatoes, canned
diced, with green chilies, rotel |
|
| 2 | cans |
beans
|
*
|
Directions
Cook bacon until crisp.
Drain. Set aside.
Drain beans. Set aside.
Saut? onions in 1 tablespoon of bacon grease until they start to soften.
Stir in rice, water, salt, hot pepper sauce and 1 can Rotel's tomatoes.
Bring to boil over medium heat, stirring to keep rice off the bottom so as not to burn it.
Cover, reduce heat and cook over low heat for 10 minutes.
Add beans and last can of Rotel tomatoes.
Stir in thoroughly.
Recover.
Turn off heat.
Let set for 15 minutes.
Sprinkle crumbled bacon over top after serving.
