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Description Edit

Ingredients Edit

Directions Edit

1 Cook the Bacon in a large saucepan until crisp. 2 Remove the Bacon and drain on absorbent paper towels, patting to remove all the grease, and crumble. 3 Reserve 2 tb of the drippings and discard the remaining grease. 4 Cook and stir the onions, in the reserved drippings, until tender and lightly browned. 5 Add the soup and gradually mix in the water, blending well. 6 Bring to a full boil. 7 Add the rice, salt and Bacon, stirring to blend, cover, and remove from the heat. 8 Let stand for 5 minutes before serving


See also Edit

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