Mexican Rice
Prep and bake time approx. 30 min.
3 Tablespoon bacon fat
1 cup raw converted rice
2/3 cup chopped
1 cup chopped green pepper
1 teas. chili powder
1 8oz. can whole tomatos
1 teas. salt
chopped fresh tomato and green pepper, optional
In a medium heavy skillet with good tight fitting cover saut'e onion in the hot bacon fat.
Stir in the rice, 1 cup green pepper, chili powder, canned tomatos and salt.
Add 2 cups of water, bring to a boil, then reduce the heat and simmer for approx. 20 minutes, or until liquid is absorbed and rice is cooked. Garnish if desired with the tomato and peppers.
Makes approx. 6 servings
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