|Bacon drippings||3 Tablespoon|
|Uncooked riviana rice||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Canned stewed tomatoes||14 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
Heat 2 Tbs. fat in large skillet; add rice.
Brown lightly, stirring frequently.
Add remaining 1 Tbs. fat, onion, green pepper and celery; cook until soft.
Add remaining ingredients, cover pan tightly, and simmer for 20€” 30 minutes.
If rice is then not sufficiently tender, add a little more water, cover, continue to cook until soft.