Meet the Cook: Our family schedule is a little different than most - I am a waitress at Disney World, and many days I have to be at work before my husband comes home for supper. Because of that, I'll often leave Bacon Jardin on the stove for him to reheat. He loves it! I grew up in the country, in upstate New York. I know what it's like when the zucchini and tomatoes take over and everyone's looking for a different away to serve them. So I've passed this recipe along to my mom and other relatives back home. Not only is it quick and easy to prepare, it makes such wonderful use of fresh vegetables. -Sue Dragon, Orlando, Florida
Total TimePrep/Total Time: 25 min.
- 1/2 pound sliced bacon, cut into 1-inch pieces
- 3/4 cup uncooked instant rice
- 3/4 cup boiling water
- 1 small zucchini, sliced
- 1/4 teaspoon oregano
- 1 tomato, sliced
- 1 small onion, sliced
- 1 small green pepper, sliced
- Pepper to taste
- 4 slices American cheese
- In a skillet over medium-high heat, fry bacon until crisp. Pour off fat. Add rice, water and zucchini; sprinkle with the oregano. Arrange tomato, onion and green pepper over the bacon mixture; sprinkle with pepper. Cover and simmer for 10 or until vegetables are crisp-tender. Top with cheese and heat only until melted.
Nutrition Facts1 each: 263 calories, 14g fat (6g saturated fat), 29mg cholesterol, 558mg sodium, 22g carbohydrate (4g sugars, 2g fiber), 12g protein.
Originally published as Bacon Jardin in Country Woman January/February 1991