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New Mexican Spanish Rice




Source of Recipe


Interent


List of Ingredients




3 sl Lean bacon
1 c Long-grain white rice
8 oz Can tomatoes, crushed,- with liquid
1/2 c Chopped onion
1/4 c Sliced pitted black olives
1/2 c Chopped green bell pepper
1/2 c Roasted, peeled, and choppe- fresh green chiles
1 ts Salt
1 ts Chili powder
10 3/4 oz Can chicken broth
6 oz Can Snappy Tom
2 tb Olive oil
2 tb Chopped cilantro,for garnish


Recipe



In a heavy 2-quart pot, fry bacon until crisp. Remove bacon from
pan, crumble and reserve. Fry rice in bacon drippings until brown,
stirring occasionally. Add tomatoes, onion, olives, bell pepper, green
chiles, salt and chili powder. Mix well. Add chicken broth and Snappy
Tom, cover and cook until liquid is absorbed, 30-45 minutes. Transfer
to serving bowl and, just before serving, sprinkle with olive oil.
Garnish with cilantro.