ARROZ' TIMOTEO (SPANISH RICE)
|1 lb || Ground Beef|
|4 ||Slices Thick Sliced Bacon|
|1 ||8oz Can of Tomato Sauce|
|1 cup ||16oz Jar Salsa Timoteo Not So Hot |
(try hotter Salsa Timoteo for spicier rice)
|1 cup ||Uncooked Long-Grain Rice|
|1/2 cup ||Yellow Onion (diced)|
|1/2 cup ||Bell Pepper (diced)|
|1 tsp ||Ground Cumin|
|1 tsp ||Granulated Garlic|
|1 tsp ||Salt|
|1 tsp ||Lemon Pepper|
|1 tsp ||Ground Chile Powder|
In large heavy skillet, cook bacon until crisp. Remove to paper towels to drain; set aside. Drain most of bacon grease leaving a teaspoon or two. Add Ground Beef, Onions, Bell Pepper, and all seasonings to skillet; cook; breaking up meat, until browned.
Add jar of Salsa Timoteo, tomato sauce, water, and rice. Bring to a boil, crumble in bacon and add juice of one lime. Turn down heat, cover, and simmer for 35-45 minutes.