Rio grande valley spanish rice
10 servings
Ingredients
| Quantity | 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 |
Directions
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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