Title: Rio Grande Valley Spanish Rice
Categories: Vegetable Mexican Spanish Rice
Yield: 10 Servings
| 2 | tb | Bacon grease or oil |
| 1 1/2 | c | Rice |
| 1/2 | ts | Garlic powder |
| 1 | ts | Cumin seed |
| 1/2 | ts | Oregano (Mexican) |
| 1/2 | ts | Black pepper (chopped) |
| 1/2 | c | Bell pepper (chopped) |
| 1/2 | c | Onion |
| 1 | c | Tomato sauce |
| 3 | c | Boiling salted water |
In hot bacon grease, cook 1 1/2 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