Rio grande valley spanish rice

Yield: 10 servings

Measure Ingredient
2 tablespoons Bacon grease or oil
1½ cup Rice
½ teaspoon Garlic powder
1 teaspoon Cumin seed
½ teaspoon Oregano (Mexican)
½ teaspoon Black pepper (chopped)
½ cup Bell pepper (chopped)
½ cup Onion
1 cup Tomato sauce
3 cups Boiling salted water

In hot bacon grease, cook 1½ Cups rice til golden brown. Add seasonings, chopped pepper and onion, and tomato sauce. Pour all this into boiling water. Reduce heat, cover and cook 12-15 minutes. Remove from heat, leave covered and let steam a few minutes. Doubles nicely

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