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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- 6 strips Bacon, Chopped
- 1 whole Onion, Peeled And Chopped
- 1 whole Green Bell Pepper, Chopped
- 1 cup Baby Carrots
- 1 cup Frozen Corn
- 1 cup Mushroom, Sliced
- 2 cups Cold, Cooked Rice
- 1 cup Pureed Pumpkin
- 1/2 cups Water
- 1 dash Salt To Taste
- 1 dash Pepper To Taste
Method
- Chop up some bacon (about 5-6 strips) and cook it in a skillet over medium heat until nice and crisp. Remove from the skillet and place on a paper towel to drain. Add the onions and saute in the bacon grease for 5 minutes. Add the green bell pepper, carrots, corn, and mushrooms, and continue to saute until the vegetables are crisp-tender.
- Add 2 cups of cold, cooked rice to the skillet. (Important - the rice must be COOKED and COLD.) Stir the rice around for a few minutes until it breaks up and is heated through.
- Mix together 1 cup of pumpkin puree, 1/2 cup water, and salt and pepper to taste. Pour the pumpkin into the rice and cook and stir until it is slightly absorbed and is heated through.
- We suggest topping it with shredded mozzarella before serving!
