Rejoicing in Recipes: Skillet Rice with Veggies

I have posted on here about Skillet Spanish Rice with Ground Beef, but last night I changed up the recipe a bit for Meatless Monday. Turned out very good!

Skillet Rice with Veggies

3 slices bacon
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 tsp dried garlic
1 cup water
1/2 cup ketchup
1 small zucchini, chopped
1/2 cup chopped carrot
1/2 tsp Worcestershire sauce
1 tsp chili powder
1/2 tsp salt
Pepper, to taste
3/4 cup long grain white rice
1 can (undrained) diced tomatoes – 14.5 oz
Shredded cheese

Cook bacon to crispy. Remove and place on paper towels. Leave bacon grease in pan and cook onion and pepper until almost mushy (I used frozen chopped onion and pepper, so it cooks down to mush, which is good for us.). Add garlic powder and cook for 1 minute more. Add in the rest of the ingredients and stir to combine and cover rice with liquid. Bring to boil, then lower heat, cover and simmer for 25 minutes or until rice is cooked. Let stand, covered, removed from heat for 5 minutes. Crumble bacon pieces and sprinkle over skillet dish. Top with cheese.

The girls and I really like the bbq-esque flavor of this dish. It’s slightly spicy, but not too much. We all ate a lot of it. Arthur didn’t care for it, but I think it’s because he saw the chunks of tomatoes and zucchini….he’s very much turned off by texture in his food, so it can be difficult to make things he likes. 🙂

We had this with green beans. I figured there were a lot of veggies already in the dish, so we didn’t do any big sides with it.



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