Ingredients
8 slice bacon, finely chopped
1 medium onion, chopped (about 1/2 cup)
1 medium green bell pepper), chopped (about i cup)
1 can (28 ounces) whole tomatoes, undrain, ed
4 cup cut-up cooked chicken i
1 l/2 cups uncooked instant rice
1/2 cup hot water
1 tsp ground cumin
3/4 tsp salt
1/2 cup raisins
Directions
Place bacon in 3-quart microwavable casserole. Cover with microwavable
paper towel and microwave on high 5 to 6 minutes, stirring after 3
minutes, until crisp. Drain bacon on paper towel, reserving fat in
casserole. Stir onion and bell pepper into bacon fat. Cover tightly
and microwave on high 4 to 5 minutes, stirring after 2 minutes, until
onion is tender. Stir in tomatoes; break up tomatoes.
Stir in chicken, rice, hot water, cumin and salt. Cover tightly and
microwave 15 to 17 minutes, stirring after 8 minutes, until mixture
is hot and rice is tender. Stir in raisins. Cover and let stand 5
minutes. Sprinkle with bacon.
8 to 10 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken With Rice & Bacon Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Pork; Poultry; Rice
The History of Recipes
We are able to trace the history of meal recipes far back into distant history, in fact as far back as pharonic Egypt, and maybe further still. However, these, early cook books were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. As we move on, we find some interesting books which were published in the 14th Century : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that is popular today, but rather descriptions of the types of meals on the tables of the rich. During the next few centuries, the powerful and wealthy strove to offer the most extravagent banquests, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the 20th century, cookbooks are greatly in demand as a result of better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Chicken With Rice & Bacon recipe.
