Title: Mexican Rice #1
Categories: Rice
Yield: 6 Servings

1/2 c Bacon fat or lard
1 1/2 c Long-grain white rice
2 c Water
1 cn (16-oz) stewed tomatoes;
-16-oz chopped
1 ts Salt
1 pn Garlic powder

1. Saute rice in fat in a large skillet until the grains are uniformly
brown.

2. Add remaining ingredients and bring to a boil. Cover tightly and reduce
heat to lowest setting (simmer). Cook for 18 minutes.

LA BOLA

EAST QUINCY, DENVER

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.