Preparation:
1. In a large stockpot, cook the bacon until just crisp, then remove. In the bacon fat, sauté the onions until semi-soft. Add the green pepper and sauté until semi-soft.
2. Add the rice and sauté over medium heat, stirring to coat in the oil for 2-3 minutes. Add the juices and bring to a boil, stirring constantly for 1 minute.
3. Add the sugar, baking soda, salt and pepper. Lower the heat to a low temperature and cook until half the liquid is gone.
4. Pour the mixture into casserole dishes, cover and bake about 25 minutes at 350F. Uncover and cook more if not all the moisture has evaporated (~10 minutes). Stir in the bacon just prior to service. |
