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    Mexican Rice


    Source of Recipe


    Farm Journal
    Mexican Rice

    1 cup chopped onion
    1 cup chopped green bell pepper
    1/4 cup bacon drippings
    1 pound can tomatoes, cut up with juice
    1 cup water
    1-1/2 cups uncooked rice*
    2 teaspoons salt
    1 teaspoon chili powder

    Saute onion and green pepper in bacon drippings in a 3-quart saucepan until soft. Add tomatoes, water, rice, salt and chili powder. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Serve garnished with chopped green pepper and fresh tomatoes, if desired.

    Serves 6

    Note: *I use Uncle Ben's converted rice. This goes well with enchiladas, tacos or just plain hamburgers.

 

 

 

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