Spanish Green Beans Casserole

Ingredients:

• 3 bacon strips, cut into 1-inch pieces
• 1/2 lb ground beef
• 1/2 white onion, chopped
• 1/4 cup green pepper, chopped
• 1/2 cup uncooked long-grain rice
• 1/2 (15oz) can tomato sauce
• 2 tablespoons ketchup
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon A-1 sauce
• 1 cup green beans, cross-cut
• 3 tablespoons cheddar or Monterey Jack cheese, shredded or shaved
• 1/2 cup pimiento-stuffed olives, chopped in half (optional)
• A handful of celery, chopped (optional)
• 1/3 cup corn (optional)
• Crispy onions for topping
• Cilantro for garnish (optional)

Instructions:

1. In a 5-quart Dutch oven, brown the bacon over medium heat. Once crispy, remove and drain on a paper towel, then crumble.
2. In the same pan, brown the ground beef along with the onions and green peppers. Drain off any excess grease.
3. Add the tomato sauce, ketchup, Tabasco sauce, A-1 sauce, and enough water to fill the pot halfway (about 1.5 cups). Stir to combine.
4. Stir in the rice and cook, covered, on medium heat until the rice is halfway cooked, about 10-12 minutes.
5. Add the crumbled bacon, all the green beans, and any optional ingredients you choose (olives, celery, corn). Stir well to combine.
6. Cover and continue cooking for an additional 15-20 minutes until the rice and green beans are tender. Reduce the heat to simmer.
7. Garnish with the shredded cheese and crispy onions.