- Servings: 6
|1||Heaping Tsp Chicken-flavored Bouillon|
|8 oz can||Tomato Sauce|
|6 slices||Bacon, cut into bite size pieces with kitchen scissors|
|1||Medium Red Onion, diced|
|1 cup||Uncooked White Rice|
|4||Roma Tomatoes, diced|
|3||Bell Peppers, diced (green, red, and yellow for color|
|½ - 1 tsp||Fresh Ground Chili Paste*|
|½ tsp||Black Pepper|
|10 oz can||Whole Black Pitted Olives, drained|
|10 oz can||Yellow Whole Kernel Corn, drained|
|Fresh Sprigs of Cilantro & a Few Black Olives, for garnish|
In a small saucepan over medium heat, bring water, bouillon, and tomato sauce to a boil; set aside. In a large saucepan over medium heat, cook bacon until evenly brown. Remove bacon from pan, set aside reserving the bacon drippings. Add onion to the drippings and saute until tender, about 3-5 minutes. Stir in rice, and cook until lightly browned, about 3-5 minutes.
Add the heated water, bouillon, and tomato paste mixture. Add diced tomatoes, peppers, and cooked bacon.
Season with chili paste (add more for desired heat), salt, and pepper. Cover, and simmer on low heat for approximately 40 minutes. Stir in whole black olives and corn. Garnish with sprigs of cilantro and a few black olives.
* Use more or less fresh ground chili paste (found at local Mexican, Japanese, or Chinese cuisine stores) for the extra HEAT you so desire!