4 ½ cups (1.12 L) cooked rice
2 cups (500 mL) grated Cheddar cheese, divided
12 slices bacon, crisp-cooked, drained and crumbled, divided
1 can (15 oz/425 g) tomato sauce
½ cup (125 mL) chili sauce
12 thin rings green pepper
Stir together rice, 1 ¼ (310 mL) of the cheese, ½ cup (125 mL) of the crumbled bacon, if desired, and the tomato and chili sauces until well combined. Press rice mixture firmly into greased 13 x 9 x 2-inch baking dish. With back of spoon, make 12 indentations about 1 ½ inches deep and 2 inches in diameter in rice mixture. Cover and bake in preheated 350F (180C) oven for 25 minutes. Remove from oven and break and slip in eggs. Press one green pepper ring around each egg. Cover and continue baking an additional 20 minutes. Remove from oven and top each egg with 1 Tbsp of remaining cheese and 1 tsp of the remaining bacon. Cover and let stand until cheese is melted, about 5 to 10 minutes.
Makes 6 servings.
Carbohydrates: 45.0 g
Fat: 43.5 g
Protein: 50.0 g
Sodium: 1826.2 mg