Ingredients
8 bacon strips1/3 cup sugar1/3 cup cider vinegar3/4 teaspoon celery seed1/8 teaspoon pepper1/4 cup chopped pimientos1/4 cup chopped green pepper1 tablespoon chopped onion3-1/2 cups hot cooked rice1 hard-boiled large egg, sliced
Preparation
In a skillet over medium heat, cook bacon until crisp. Drain, reserving 1/3 cup drippings. Crumble bacon and set aside. Add the sugar, vinegar, celery seed and pepper to drippings. Bring to a boil; cook and stir for 1 minute. Stir in pimientos, green pepper, onion, rice and bacon. Garnish with egg. Serve warm.
