Tasty Tuesdays: Mexican Rice

Welcome back to Tasty Tuesdays!

I don't know about you, but I am always looking for ways not to buy mixes at the store anymore. Now, granted, there are a few that it's hard to do without, but overall things are just better--and better for you--when they're from scratch. And usually it's surprisingly easy to make things from scratch once you get in that habit.

This is one of those kinds of recipes. I can't tell you how intimidating rice used to be for me. If I didn't buy it in some kind of flavored, pre-seasoned mix, I didn't know how where to start. But then I noticed just how cheap a big bag of regular ol' white rice is at Aldi and I've been buying it ever since.

This is one recipe that I love for making a really great, Tex-Mex restaurant kind of rice. And it's super easy! It's a great compliment to your meals of tacos, burritos, or any other Mexican style of meal. I think you'll love it!

{homemade} Mexican Rice

2/3 cup chopped onion

3 tbsp. bacon fat (grease)

1 cup raw converted white rice

1 tsp. chili powder

1 can of diced tomatoes w/green chilies

2 tsps. salt

2 cups water

*****

In a medium-sized heavy skillet with a tight-fitting lid, saute onion in hot bacon fat.

Stir in remaining ingredients and bring to a boil. Then reduce heat and simmer, covered

about 20 minutes or until the liquid is absorbed and rice is cooked.

Makes 6 servings.

*****

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