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Categories:Viewed: 6 - Published at: 9 years ago
Ingredients
- 2 slices bacon, cut into 1/4 inch bits
- 1 medium yellow onion, chopped
- 1 pasilla chili, seeded, devained, chopped
- 1 cup white basmati rice, uncooked, washed and drained
- 2 (10 1/2 ounce) cans beef consomme
- 1 teaspoon cumin seed
- 1 tablespoon Worcestershire sauce
Method
- Heat a large frying pan, cast iron works best, over med-high heat.
- Fry the bacon till crisp.
- remove, drain on paper towel.
- Saute (stir fry) onions and chilies in the drippings till onions are lightly browned.
- Add last four ingredients, mix well.
- Bring to a boil, cover, reduce heat, simmer 20 minutes.
- NO PEEKING !
- ( If you lift the lid, heat escapes and that throws the timing all off.
- ).
- Remove from heat, let it rest, covered, for 10 minutes.
- Fluff with a fork.
- Serve topped with the crisp bacon.
