- 1 cup quick-cooking rice
- 6 slices bacon, cut into half-inch pieces
- 1 cup shredded sharp Cheddar cheese
- 1/3 cup flour
- 1 cup milk
- 1 cup canned tomatoes
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- Dash cayenne pepper
- Chopped parsley
Cook rice according to directions on package. Place in a l y2-quart casserole.
Pan-fry bacon in a skillet, until crisp. Spread the cheese over the bacon. Sprinkle flour over cheese. Don’t stir. Cover and cook slowly until cheese melts and bubbles up through the flour, about 3 minutes. Gradually stir in the milk.
Combine tomatoes, soda, salt, mustard, and pepper, and add to mixture in skillet. Cook and stir until mixture is hot and slightly thick.
Pour over rice in casserole. Sprinkle parsley over top. Bake in a moderate oven (350F) 30 minutes. Serve hot.
Yield: 6 servings.