Quick Mexican Rice
  • 1 medium onion
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1 tablespoon bacon drippings
  • 1 can (8 1/4 oz.) stewed tomatoes
  • 1/2 cup chicken broth
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • 1 cup Minute rice
  1. Cut onion in half. Finely chop 1 half. Cut the other half in very thin slices. Mash garlic with salt to make a paste.
  2. Heat bacon drippings in a medium saucepan. Add chopped onion and garlic paste. Cook and stir until onion is tender. Add stewed tomatoes, chicken broth, chili powder and cumin. Mash tomatoes with a masher or the back of a spoon. Bring mixture to a boil. Stir in rice and sliced onion.
  3. Cover and let stand over very low heat 15-20 minutes or until liquid is absorbed. Use an asbestos heat diffuser if necessary to maintain very low heat.
This recipe is so easy it's almost embarrassing! I usually double the recipe when fixing it for my family.