Mexican Rice

1 c. chopped onion
1 c. water
1 c. chopped green pepper
2 tsp. salt
1 1/2 c. uncooked rice
1/4 c. bacon drippings
1 (1 lb.) can tomatoes, cut up
1 tsp. chili powder

Saute onion and chopped green pepper in bacon drippings in three-quart saucepan until soft. Add tomatoes, water, rice, salt and chili powder. Bring to a boil. Reduce heat; cover and simmer 20 minutes. Serve garnished with chopped fresh tomato and green pepper, if desired. Makes six – eight servings. Serve with hamburgers, pork chops or chicken.

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