3 Tbsp fat
2/3 cup chopped onion
1 cup chopped green pepper
1 cup raw rice (converted works well)
1 tsp chili powder
1/2 tsp cayenne pepper or a few dashes of Tobasco sauce
1 can diced tomatoes (28 ounces) - do not drain
2 tsp salt
2 cups water
In a large sauce pan or Dutch oven, cook the onion and green pepper slightly (a few minutes) in the fat (bacon grease, oil, or butter).
Add all of the remaining ingredients and stir.
Bring to a boil; reduce heat, cover and simmer for about 20 minutes until liquid is absorbed and rice is tender.
Pairs Well With
I got this recipe from my sister, Rita, many years ago. It is a nice addition to a Mexican-style dinner, and we like to wrap it into burritos or as a layer in our tacos.