Bacon and Rice Creole RecipeOrigin: Louisiana Period: Traditional |
Ingredients
450g bacon 
Bacon and Rice Creole Preparation:Method:Simmer the vegetables and spices in a saucepan with a little oil and a little water for 10 minutes. Meanwhile fry the bacon in another pan until crisp. When done remove from the pan and set aside. Add the rice to the bacon pan and stir to coat. Allow the rice to brown slightly then add the vegetables and crumble-in the bacon. Add the tomatoes, bring to a boil then simmer for 30 minutes (add more tomatoes or water if the mixture becomes too dry). Serve as soon as it's done. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Bacon and Rice Creole to your online bookmark site: 
|
|
More Recipes from the Americas... More Rice recipes... More recipes for Stews... More recipes for Meat... More recipes for Pork... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with bacon and bell peppers as primary ingredients: African Green Pepper and Spinach Devils on Horseback Cajun Stuffed Peppers Refried Beans Nigerian Spicy Scrambled Eggs M'Baazi African Hot Sauce Cawl Tregaron Angels on Horseback Beef in Claret Breakfast Pancakes Cajun Sausage and Shrimp Skewers Cajun-style Baked Fish Monrovian Collards and Cabbage Bacon Froise Chow-Chow Cajun Squash Casserole Bayou Smoky Creole Mustard Sauce Tamarillo Soup with Claret Festive Sprouts Poulet Directeur Général Spinach and Bacon Fritta Fruit and Bacon Braised Red Cabbage Bacon and Rice Creole Stuffed Peppers with Sweet Potato Mash Quiche Lorraine Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
