Spanish Rice

Name: Spanish Rice
Ingredients: 1/2 cups Bacon Fat, Reserved From 1 Pound Of Bacon; 1 whole Small White Onion, Chopped; 1 whole Red Bell Pepper, chopped; 1 cup White Rice; 1 cup Chicken Broth; 1 cup (15 Oz. Size) Canned Crushed Tomatoes, With Juice; 1 cup Corn Kernels, Frozen; 1/2 teaspoons Chili Powder; Salt And Pepper, to taste

9 ingredients

3 steps

Ingredients

1/2 cups Bacon Fat, Reserved From 1 Pound Of Bacon
1 whole Small White Onion, Chopped
1 whole Red Bell Pepper, chopped
1 cup White Rice
1 cup Chicken Broth
1 cup (15 Oz. Size) Canned Crushed Tomatoes, With Juice
1 cup Corn Kernels, Frozen
1/2 teaspoons Chili Powder
Salt And Pepper, to taste

Directions

1

Heat bacon fat over medium high heat in a stock pot until it's liquid. Saute onion and red pepper until onion is just turning translucent, approximately 3-5 minutes. Add in rice and stir frequently until lightly browned, approximately 2 minutes.
2

Separately, bring chicken broth and tomatoes to a boil. Pour boiling liquid into pot with browned rice mixture. Stir in chili powder. Cover and simmer 30-40 minutes.
3

Five minutes before the rice is done cooking, stir in corn kernels. Add salt and pepper to taste.