Tomato gravy and rice - WHLT 22 Connecting the Pine Belt

Tomato gravy and rice

Recipe from Robin Mattox of South Carolina

1 lg. can diced tomatoes
8-10 slices of bacon (cooked and drained)
Rice (cooked)

In cast iron skillet, cook 8-10 slices of bacon until crispy. Drain bacon and pour off all but 4-5 tablespoons of bacon drippings. Crumble bacon and set aside.

In the same skillet with bacon drippings, add large can of diced tomatoes. Then add crumbled bacon pieces. Stir all together and add salt and pepper to taste. Simmer for 15 minutes and then pour over cooked rice.

Enjoy!

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