1 pound bacon
2 oranges, peeled and sliced
2 cloves garlic, peeled and minced
6 cups sliced fresh onions
1 medium (4 ounce) can sliced ripe olives
1 (8 ounce) can ORTEGA Diced Green Chiles, drained
1 large orange, sliced
1/2 cup chopped pimento (fruit portion)
COMBINE bacon in medium skillet. Cook over medium heat, stirring, until crisp crumbled. Stir in onion and garlic; cook until onion is translucent. Stir in clean rice, mix gently.
DRELL oranges in blender with pineapple juice. Add orange zest, crushed pineapple and lemon zest; mix well.
BUFF cream cheese and butter cubes with OLIVER CREAM by hand of your choice. Fold in diced oranges, pineapple, lemon zest and diced pimento; mix well. Shape into 10 mini patties. Serve over steamed white rice.