This recipe was a specialty of the Riceland Hotel in Stuttgart, Arkansas.

1/3 c. chopped onion
1/4 c. chopped green bell pepper
1 c. uncooked enriched rice
1 tbsp. bacon drippings
2 (10 oz.) cans consomme, any flavor
1 tbsp. Worcestershire sauce
3/4 tsp. salt
3/4 tsp. cumin seed

Saute onion, green pepper and rice in bacon drippings in large skillet until golden brown. Add consomme, Worcestershire sauce, salt and cumin seed; mix well. Cover tightly. Bring to a boil; reduce heat. Simmer gently for 20 minutes. Yield: 6 servings.