Fry bacon until crisp in nonstick pan. Remove bacon from pan and pour off drippings, leaving 1 tablespoon. Add onion, green pepper, and celery; brown lightly. Stir in rice, tomatoes, water, Worcestershire sauce, and salt to taste. Crumble bacon; stir into rice mixture. Sprinkle cheese over top. Cover and cook until cheese is melted, about 5 minutes. NOTES : Highly seasoned rice topped with cheddar cheese is an excellent accompaniment for grilled steak or hamburgers. Recipe by: The Ultimate Rice Cooker Cookbook By Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (22%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 6.3g||32 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 29.7mg||9 %|
|Sodium 200.5mg||7 %|
|Potassium 100.6mg||3 %|
|Total Carbohydrate 75.6g||22 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 71.8g|
|Protein 14.3g||20 %|
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Calories per serving: 474
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