Spanish Rice

3 T bacon drippings

1 c uncooked white rice

1 med onion, chopped fine

1 minced garlic clove

1 1/2 c canned tomatoes

2 T carrots, minced

1/2 c frozen peas(optional)

2 T green pepper, minced or chile pepper if spicier flavor desired

1 t cumino

1 can beef or chicken broth

Salt and pepper to taste

Brown the rice in the bacon drippings.  (This is the most important step in the preparation of this dish.)

Add the remaining ingredients, cover, and cook slowly until all liquid is absorbed, about 25 minutes.

San Antonio Cookbook II 1976

San Antonio Symphony League