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