Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Striped bass cut in chunks 4 sl Bacon, diced
2 T Butter or margarine 1 c Chopped onion
1 Clove garlic, finely minced 1 1/2 c Converted rice
3 c Boiling water 1/3 c Chili sauce
2 Chicken bouillon cubes 2 t Salt
1 pk (10 oz) frozen peas

In a large skillet fry bacon until crisp. Remove pieces from pan and
drain on paper towel. Add butter or margarine to bacon drippings and
cook onions and garlic until tender. Add rice, boiling water, chili
sauce, bouillon cubes and salt. Mix well. Return to a boil, cover and
cook slowly for ten minutes. Add fish, bacon and peas. Cover and cook
ten minutes longer or until rice and peas are tender and fish flakes
when tested with a fork.

Makes six servings.

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