Source: Cooking Light (april 2006)
Makes four servings.

“This stuff didn’t taste like the typical spanish rice but was really good with the enchiladas I made .  I only used about half a can of tomatoes.”

Ingredients
2 slices of bacon
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup rice
2 cups fat-free, less-sodium chicken broth (or 2 bouillon cubes + 2 cups water)
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup green onions, sliced

1. Cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon from pan, crumble. Add onion and garlic to drippings in pan, cook 4 minutes, stirring occassionally. Add rice, broth and tomatoes. Stir to combine. Bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender. Stir in crumbled bacon and green onions just before serving.

(Submitted by Webmaster)

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