Great american recipe card

I have not found one that says Spicky Rice.
And I have the MCCalls Collection.

Great American Recipes
The Southwest # 17 F
Mexican Rice

2/3 cup chopped onions

3 tablespoons bacon fat

1 cup raw converted white rice

1 cup chopped green peppers

1 teaspoon chili powder

1 can (8oz) whole tomatoes

2 teaspoon salt

Chopped freash tomatoes, and chopped green pepper, optional

1. In medium sz heavy skillet with tight-fitting cover, saute onions in hot bacon fat. Stir in rice,
   green pepper, chili powder, canned tomatoes, and salt.

2. Add 2 cups water. Bring to boiling, then reduce heat, and simmer, covered, 20 minutes
   or until liquid is absorbed and rice iscooked. Garnish with chopped tomato,
   green pepper.
   Makes 6 servings.

That is not the one. I don't remeber the name, but it was like a New Orleans type recipe with cayenne pepper. It is in the Potatoes, Pasta and Rice section. It might be card #16.

My Great Recipes

Pasta, Rice, and Potatoes
Card # 44 Group 18

A red rice, full flavor, is perfect partner for fried or broiled fish.
It chewy texture and spicy bacon flavor make this rice dish very popular.

For 4 Servings:

6 slices of bacon

1/2 cup chopped green onions

1 cup brown rice

1 can (16oz) or 2 cups) stewed tomatoes

1 cup hot water

1 teasp curry powder

1/2 teasp salt

1/4 teasp each red pepper sauce and cayenne pepper

1/2 cup red and green peppers

1/2 cup chopped celery

Tips:
Top of stove rice can be made in the same way,
especially in the summer.

Preparations:

1. Fry the bacon until crisp.
   Remove and keep whole or crumble,
   if you wish. In 2 Tblsp bacon fat, cook onions
   until soft. Stir in rice.

2. Place tomatoes, water, curry powder, salt,
   red pepper sauce and cayenne pepper in blender
   container, Puree' Add to the rice along with
   green pappers and celery.

3. Cover and cook over low heat for 10 minutes.
   Spoon into 1 1/2 casserole.

4. Cover and bake at 350 degrees for about
   40 minutes. Stir a few times, but cover
   quickly to prevent moisture from escaping.
   Serve from casserole dish topped with bacon.

Good Serving with:
Fried shrimp and oysters.
Broiled shark or sautee'd snapper.
Cold marinated French sting beans and crisp rolls.

My Great Recipes
Hot Rice
Pasta, Rice, and Potatoes
Card # 44 Group 18

A red rice, full flavor, is perfect partner for fried or broiled fish.
It chewy texture and spicy bacon flavor make this rice dish very popular.

For 4 Servings:

6 slices of bacon

1/2 cup chopped green onions

1 cup brown rice

1 can (16oz) or 2 cups) stewed tomatoes

1 cup hot water

1 teasp curry powder

1/2 teasp salt

1/4 teasp each red pepper sauce and cayenne pepper

1/2 cup red and green peppers

1/2 cup chopped celery

Tips:
Top of stove rice can be made in the same way,
especially in the summer.

Preparations:

1. Fry the bacon until crisp.
   Remove and keep whole or crumble,
   if you wish. In 2 Tblsp bacon fat, cook onions
   until soft. Stir in rice.

2. Place tomatoes, water, curry powder, salt,
   red pepper sauce and cayenne pepper in blender
   container, Puree' Add to the rice along with
   green pappers and celery.

3. Cover and cook over low heat for 10 minutes.
   Spoon into 1 1/2 casserole.

4. Cover and bake at 350 degrees for about
   40 minutes. Stir a few times, but cover
   quickly to prevent moisture from escaping.
   Serve from casserole dish topped with bacon.

Good Serving with:
Fried shrimp and oysters.
Broiled shark or sautee'd snapper.
Cold marinated French sting beans and crisp rolls.

Does anyone have the recipe from the Great American Recipe Card Collection for the Country Stuffed Tomatoes? I have lost that card. I'm not sure if that is the exact title or what the card number is.

Thanks, but this is not the right recipe. It calls for white rice, cayenne pepper, bacon

Thanks , but this is not the right recipe. I am looking for a spicy louisiana rice recipe. I believe it is card # 16.

Is it from the Great American Recipes where there are traditional instructions on front and microwave instructions on back? If so, the only recipe I could find is one for Cajun Dirty Rice. It has cayenne pepper and celery but no bacon. Other ingredients are chicken livers and gizzards and long grain rice, among many other things. Please let me know if this is the one you need and I'd be happy to post it.

I don't know if you found the recipe, but I do have card #16 "Country Rice " if you still ned the recipe.....

Country Rice

6 slices bacon
1/4 c. finely-chopped onion
3 Tbsp. finely-chopped celery
1 clove garlic, minced
1 c. long-grain rice
2 c. chicken broth
1/8 tsp. red pepper (cayenne)
1/8 tsp. black pepper
1/8 tsp. white pepper
Green pepper, optional
Sliced celery, optional

1. fry bacon until crisp. Drain and crumble, reserving 2 Tbsp. of the drippings.

2. in a heavy saucepan, saute the onion and celery in the reserved drippings. when onions are tender, stir in the garlic. Saute for 1 minute.

3. add the rice, broth, and peppers. Cover, simmer, without stirring, for 20 minutes or until the rice has absorbed all of the liquid. Spoon into casserole.

4. serve with crumbled bacon and/or sliced green peppers or celery sprinkled over the top. The dish can be covered, and kept warm in the oven until serving time.