from AboutFood.com
** / easy / Mexican / summer / clean

Ingredients

2 slices bacon, diced
1 onion or 6-8 green onions, sliced, with most of green
6 medium green tomatoes, peeled and chopped
1 biggish courgette, chopped
1 small chili pepper with seeds, minced
1 clove garlic, minced
2 cups chicken broth
2 cups brown rice
dash dried thyme or 3x 4" sprigs
freshly ground black pepper, to taste
dash Tabasco sauce, optional
1/4 cup fresh grated Parmesan cheese, optional
1 TBSP cream cheese, preferably peppered variety
2 TBSP plain yoghurt

Preparation

Saute the bacon over medium heat until crisp; remove to drain. Saute onion in drippings until beginning to brown. Add garlic and chilli; saute for another 30 seconds. Add rice and stir to coat, add half the chicken broth, tomatoes, thyme and pepper. Bring to a boil. Stir, reduce heat to low, cover, and simmer for 15 minutes, adding the rest of the broth when it gets dry. Add courgette and simmer for another 10-15 minutes or until everything is cooked. If any liquid remains, stir in the cream cheese and yoghurt. Add tabasco to taste and sprinkle with the cooked bacon.

Remarks

Serve with a big salad, or as a side dish for meat. Can be used for Stuffed Courgettes.