Mexican Rice

Serves: 6
Cooking Time: 20 min

Ingredients
  • 3 tablespoons bacon drippings
  • 2/3 cup onion, chopped
  • 1 cup rice
  • 1 cup green bell pepper, chopped
  • 1/2 cup red bell pepper or 1/4 cup pimiento, chopped
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons salt
  • 2 1/4 cups water
  • 1/2 cup peas
  • 1/2 cup frozen corn
  • 1 tablespoon butter or margarine
  • black pepper to taste
Instructions
  1.  Melt bacon fat in heavy skillet.
  2. Saute onions and rice until rice is opaque, but not browned.  
  3. Add green and red bell peppers or pimiento, chili powder and 1 teaspoon salt. 
  4. Mix well and add 2 cups water and bring to boil uncovered; reduce heat to very low and cover. 
  5. Cook for about 18 to 20 minutes, or until tender.  
  6. Add corn and peas to sauce pan with 1/4 cup of water and ½ teaspoon of salt.  
  7. Bring to boil and simmer 2 minutes. Turn up heat and reduce water from vegetables.  
  8. Add butter or margarine and  pepper.  
  9. Carefully fold peas and corn mixture into rice and keep hot, until serving.