1. Rinse rice in colander with cold running water. 2. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. 3. Drain. 4. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. 5. Transfer bacon to paper towel; pat dry and chop. 6. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. 7. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. 8. Transfer vegetable mixture to 8 cup casserole. 9. Stir in butter, beef stock, half of the bacon and rice. 10. Top with remaining bacon. 11. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. 12. Season to taste with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
