Mexican Rice

Here is a great recipe I developed after trying many other similar recipes. This one has been tweaked over the last two years and I think it's just right.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 3  tablespoons bacon grease or 3  tablespoons olive oil
• 1  cup  uncooked white rice
• 1  onion, chopped
• 2  cups chicken broth
• 1⁄2 cup water
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can green chilies
• 1  teaspoon chili powder
• 1⁄2 teaspoon garlic powder

Directions

1. In a large skillet, cook rice and onion in bacon grease (or olive oil) over medium heat for about five minutes, until rice is golden brown (be careful not to burn).
2. Stir in remaining ingredients and heat until boiling.
3. Reduce heat, cover and simmer for 20-30 minutes. Do not stir!
4. Remove cover, increase heat slightly and simmer until all liquids are absorbed. If you like your rice a bit dry (restaurant style), continue to simmer a few minutes longer to allow more moisture to evaporate.