Saute the sliced bacon in a deep stewpan (same pan to
cook entire meal). Remove the cooked bacon, but reserve the
bacon drippings. Saute the onion and chopped celery until the onion becomes
lightly golden, but not brown. Add the ground beef and saute for
about 5 minutes. Add the paprika, salt and pepper. (the amount
of paprika should be generous, but to your taste).
Add the stewed tomatoes (8 oz. typical can size) and enough
water to provide a 2:1 ratio of liquid to the amount of rice used.
Bring the liquid to a boil, then add rice while stirring for about
Cover and reduce heat to low or simmer. Cook for
Per Serving: 509 Calories; 32g Fat (57.1% calories from
fat); 22g Protein; 32g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol;
405mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1
1/2 Vegetable; 5 Fat.
NOTES : This dish was taken from a New Orleans cooking
show in the mid 1950's and lo-cal was not a concern. Omitting the
bacon drippings will not produce the same great taste.