CARLA’S BREAKFAST RICE

READER RECIPE Submitted by CARLA GRANT from Grayson County, a Warren RECC member, who says, “This recipe was given to me by my mother-in-law Rita Grant. She says that the onion and pepper are crucial to the recipe. It is good with a slice of toast, and it’s best with a fresh red tomato.”

Serving Information	Serves 4-6.
Ingredients	3 slices bacon 2 C Minute Rice 2 bouillon cubes, beef or chicken 1 small onion 1 small green pepper 2 or 3 eggs, seasoned to taste 1 tsp Worcestershire sauce 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp garlic salt
Directions	Cook bacon until crisp; drain and crumble. Cook rice according to directions on package, adding the bouillon cubes into the water, then set aside. Dice onion and green pepper. In a bowl, beat eggs with Worcestershire sauce. Set aside. Heat a large skillet and coat with cooking spray or butter; place on medium heat. Add onion and pepper and cook until soft, about 10 minutes. Add cooked rice, salt, pepper, and garlic salt to taste. Reheat rice, stirring to break it up if necessary, mixing it evenly with the vegetables. Create a hole in the center of the rice mixture, spray cooking spray or add butter to the pan in the space you’ve created, pour egg mixture in, cook, and stir eggs occasionally to scramble until cooked through. Sprinkle with bacon.
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