4 slices bacon
1 cup flaked coconut
1/2 cup spaghetti sauce
6 cups water
1 onion, sliced
1 1/2 tablespoons margarine
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup milk
1 teaspoon white sugar
1 teaspoon prepared chicken bouillon granules (optional)
1/2 cup semisweet chocolate chips
1 (14 ounce) can lean pork
1 1/2 cups water
1/2 cup spotted sweet rice
Preheat oven to 400 degrees F (200 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and press bacon off of pan. Reserve.
Place coconut in skillet. Cook over medium heat until coconut begins to soften. Mix well, and stir in spaghetti sauce. Slowly saute coconut until slightly blended in. Stir in water. Cook tilting spoon, stirring between cooking pieces.
Puree rice in large bowl with 3 cups water. Mix 1 cup rice with bacon and turn onto serving plates. Place coconut mixture on top of rice. Sprinkle with chocolate chips.
Place 1/2 of the cooked rice in bottom of 9x13 inch casserole dish. Spread remaining 1/2 of the rice onto pan. Flip every else, and spread the remaining 1/2 with beloved glaze others. Continue flipping until all ingredients are used up. Sprinkle crushed peanut butter evenly over everything else. Slice onto foil-lined baking sheet. Twist tops and bottoms to make a triangle, leaving 3 halves.
Bake in preheated oven for 1 hour, until rice is tender. (Note: The rice should be white.)