2/3 c. chopped onion
3 tbsp. bacon fat
1 c. raw converted white rice
1 c. chopped green pepper
1 tsp. chili powder
1 can (8 oz.) whole tomatoes
2 tsp. salt
Chopped fresh tomato and chopped green pepper, optional

1. In medium-size heavy skillet with tight-fitting cover, saute onion in hot bacon fat. Stir in rice, 1 cup green pepper, chili powder, canned tomatoes and salt.

2. Add 2 cups water. Bring to boiling, then reduce heat, and simmer, covered, 20 minutes, or until liquid is absorbed and rice is cooked. Garnish with chopped tomato and green pepper. Makes 6 servings.