1. Cook sausage and crumble in small pieces and set aside. 2. Cook bacon until crisp, drain then crumble into small pieces and add to the sausage. 3. Saute the onion and garlic in the bacon drippings until golden, drain on paper towels, then add to meat mixture. 4. In a large saucepan bring the water and tomato paste to a boil. 5. Add the rice, cover and cook over medium-low heat for 20 minutes. 6. Add meat mixture to rice mixing well and serve while still hot. 7. You can double or triple this recipe easily then freeze the leftovers in ziplock freezer bags for quick sides to Mexican meals. ---------------------------------------------------------------------------
Nutrition
Ingredients
