Ingredients

Instructions

  1. Rinse rice in colander with cold running water.
  2. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes.
  3. Drain.
  4. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp.
  5. Transfer bacon to paper towel; pat dry and chop.
  6. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender.
  7. Add green pepper, celery and mushrooms; cook, stirring 3 minutes.
  8. Transfer vegetable mixture to 8 cup casserole.
  9. Stir in butter, beef stock, half of the bacon and rice.
  10. Top with remaining bacon.
  11. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender.
  12. Season to taste with salt and pepper.