Mexican Rice

"This flavored rice is a local favorite in San Antonio."

Ingredients


 3 tablespoons vegetable oil
 2/3 cup diced onion
 1 1/2 cups uncooked white rice
 1 cup chopped green bell pepper
 1 teaspoon ground cumin
 1 teaspoon chili powder
 1 1/2 (8 ounce) cans tomato sauce
 2 teaspoons salt
 1 clove garlic, minced
 1/8 teaspoon powdered saffron
 3 cups water






PREP
20 mins
COOK
30 mins
READY IN
50 mins

Directions
In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

Cook's Note:
Instead of oil, I like to use bacon drippings. Sometimes, I like to use the oil and "cook" the rice in a large skillet until it appears brown. I then add the onion. If you do this, add a little more oil or bacon drippings.

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