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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Another one of Mom's recipes. I like to add a can of drained pinto beans. Ingredients:
2 cups rice, uncooked |
1 bell pepper, chopped |
1 medium onion, chopped |
2 tablespoons bacon drippings or 2 tablespoons oil |
6 -8 slices bacon, crispy (optional) |
1/2 teaspoon chili powder |
1 dash garlic powder |
3 chicken bouillon cubes |
3 cups water |
10 ounces can ro-tel tomatoes |
salt |
Directions:
1. In large castiron skillet, heat bacon drippings (or oil). Add rice and saute until lightly brown.
2. Add chili powder and garlic.
3. Add bell pepper and onion, stirring well.
4. Add Ro-Tell, water, and boullian.
5. Bring to a simmer, cover, and cook until rice is soft-about 10-15 minutes. May add water if needed. Taste and add salt if necessary.
6. Crumble baco and add to rice before serving.
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