Title: Rio Grande Valley Spanish Rice
Categories: Vegetables, Mexican, Ethnic
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini