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Rio grande valley spanish rice

Yield: 10 Servings

Ingredients:

• 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

Instructions:

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

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