Serves 4 to 6
Jack London enjoyed good food and he often took a turn in the kitchen as a way of relaxing. This is one of the recipes he contributed to
The_Suffragette_Cookbook. I have altered it slightly to accommodate modern tastes and available ingredients.
3 or 4 strips of bacon, diced
1 large yellow onion, diced
2 to 4 cloves of garlic, chopped small
2 green peppers, seeded and diced
3 cups of steamed long grained white rice
2 ripe tomatoes, diced
1 cup tomato sauce
1/4 cup chopped fresh cilantro
Salt and fresh coarse ground black pepper to taste
1/2 cup grated Cheddar cheese
1/2 cup bread crumbs
Gently sauté the bacon over a medium heat until it is crisp. Remove from the pan with a slotted spoon and set aside. Sauté the onion, garlic and green pepper in the bacon fat until soft. Add the rice, tomatoes and tomato sauce and cook, stirring occasionally, until hot through. Return the bacon to the pan, add the cilantro toss gently. Season to taste with salt and pepper. Place in a casserole dish. Toss the cheese and bread crumbs together and scatter over the top. Bake in a 350°F - (180°C or Gas mark 4) oven until the cheese has melted and the top lightly browned. Serve hot as a side dish, or accompanied by a salad it makes a light entrée.