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Spanish Rice Skillet
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|8 slices bacon, diced, divided use|
|1 lb extra-lean or lean ground beef|
|1 medium onion, chopped|
|1 medium green or red bell pepper, diced|
|2 cloves garlic, finely minced|
|1 package taco seasoning|
|1 can diced Rotel Tomatoes with Diced Green Chilies, (10 oz.)|
|1 1/2 cups chicken broth or water|
|2 tablespoons ketchup|
|1 package Spanish Rice Mix|
|1 teaspoon Worcestershire sauce|
|1 bunch slice green onions, for topping|
|Shredded Mexican blend or sharp Cheddar cheese, for topping|
|Sea salt, to taste|
|Freshly ground black pepper, to taste|
- In a large skillet, cook bacon until crisp; remove to paper towels to drain.
- Leaving about 2 tablespoons of bacon drippings in the pan, brown the ground beef, stirring and breaking up as it cooks. Sprinkle with taco seasoning and add onion, green pepper, and garlic and cook until onion is softened, about 5 minutes more. Stir in dry Spanish rice mix.
- Add half of the cooked crumbled bacon, tomatoes, chicken broth, ketchup, and Worcestershire sauce. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook for about 20 minutes, or until rice is tender.
- Season, to taste, with sea salt and freshly ground pepper. Serve topped with shredded cheese, remaining crumbled bacon, and green onions.
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