Spanish Rice

1. 1

   Heat bacon fat over medium high heat in a stock pot until it's liquid. Saute onion and red pepper until onion is just turning translucent, approximately 3-5 minutes. Add in rice and stir frequently until lightly browned, approximately 2 minutes.

2. 2

   Separately, bring chicken broth and tomatoes to a boil. Pour boiling liquid into pot with browned rice mixture. Stir in chili powder. Cover and simmer 30-40 minutes.

3. 3

   Five minutes before the rice is done cooking, stir in corn kernels. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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