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.
