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
It is quite feasible to follow the history of recipes way back into ancient history, in fact as far into history as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these early cook books were just simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to food historians are a few tablets in ancient Sumerian which show the making 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 blissful. Later, there are two books dating from the 1300s ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the indian food that appears on menues today, but instead descriptions of the types of food prepared by the cooks of the upper classes of the time. For the decades that followed, the wealthy families of the West tried to offer the most exotic banquets, and as a consequence, chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and writing down recipes to help cooks of their time. The arrival of television brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Chicken With Rice & Bacon recipe.
