3 slices lean bacon
1 c. long grain white rice (NEVER MINUTE RICE)
1 (8 oz.) can tomatoes, crushed with liquid
1/2 c. chopped onion
1/4 c. sliced, pitted black olives
1/2 c. chopped bell pepper
1/2 c. roasted, peeled & chopped fresh green chiles or 1 (4 oz.) can green chiles, chopped
1 tsp. salt
1 tsp. chili powder
1 (10 3/4 oz.) can chicken broth
1 (6 oz.) can Snappy Tom (or other Bloody Mary mix)
2 tbsp. oil (vegetable or olive or mixture)
2 tbsp. chopped fresh cilantro for garnish (opt.)

In a heavy pot, fry bacon until crisp. Remove bacon from pan, crumble and reserve. Fry rice in bacon drippings until brown, stirring constantly. Add tomatoes, onion, olives, bell peppers, green chiles, salt and chili powder. Mix well. Add chicken broth and Snappy Tom, cover, and cook until liquid is absorbed, 30 to 45 minutes. Transfer to serving bowl and garnish with cilantro or fresh parsley.