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    Mexican Rice and Meatballs

    List of Ingredients

    6 slices bacon
    1 pound ground chuck beef
    1/2 cup soft bread crumbs
    1 egg (slightly beaten)
    1/2 tsp. salt
    1/8 tsp. pepper
    Dash of garlic powder
    1/2 cup chopped onion
    1/2 cup chopped celery
    2/3 cup uncooked white rice
    1-1/2 cups water
    1 can (16 oz.) diced tomatoes (undrained)
    1/3 cup Heinz 57 Sauce
    1/4 tsp. pepper
    Dash hot pepper sauce
    1 green pepper (cut into small pieces)


    In a large skillet, cook bacon until crisp; remove, coarsely crumble and set aside. Drain drippings, leaving 1 tablespoon full in skillet. In a large bowl, combine ground beef, bread crumbs, egg, salt, 1/8 teaspoon pepper and dash of garlic; mix well. Form into 20 meatballs, using a round tablespoon for each. Brown meatballs in the same skillet used for bacon; remove. In same skillet, saute onion,celery and green pepper until tender-crisp; drain excess fat. Add rice, water, tomatoes, 57 Sauce, 1/4 teaspoon pepper and hot sauce; stir well. Cover; simmer 20 minutes. Stir in bacon and meatballs. Cover; simmer an additional 10 minutes or until rice is tender and liquid is absorbed, stirring occasionally.




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