MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Spanish" Rice - California Style
 Categories: Rice, Cal-Mex, Chicken, Bacon, Chilies
      Yield: 1 Batch
 
      3 tb Bacon fat
      2 c  Rice; long grain
      1    Onion; finely chopped
      1    Green bell pepper; chopped
           Hot chile peppers; chopped
    1/4 c  Chili powder
      1 cn Tomatoes; including juice
      3 c  Chicken broth
 
  It's neither authentic nor Spanish, but is part of the curious
  California cuisine that combines Mexican cooking
  ingredients/techniques with the ingredients available in
  California.
  
  Melt about 3 tablespoons of bacon fat or pork drippings in a wide,
  deep frying pan. Add 2 cups long grain raw rice (the cheap,
  unconverted stuff), plus one finely chopped onion, one chopped
  green bell pepper, and about 1/4 cup of chili powder.
  
  Cook, stirring frequently, until the onion is transparent, and the
  rice has absorbed almost all the grease.
  
  Add 1 small can of canned tomatoes (including the juice), plus
  enough chicken broth to equal four cups of liquid. Your friend
  also might want to add a bit of salt to taste (I don't, as we try
  to keep the amount of salt we use in cooking to a minimum, and if
  you use a chili powder that contains salt, that, plus the salt in
  the tomatoes and chicken broth should just about do it).
  
  Bring the mixture to a boil, stirring frequently, and using the
  back of the spoon to break up the tomatoes.  Reduce the heat to
  low, cover and cook for about 20 minutes.
  
  If you prefer a spicier dish, add a can of chopped Anaheim chiles
  instead of the bell pepper, or chop up a few jalapenos or other
  hot peppers to add to the sauteed rice/vegetable mixture.
  
  Kathy in Bryan, TX
 
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