Feel free to experiment and add your favorite Mexican seasonings and ingredients to this rice dish. This recipe can be doubled and once cooked, frozen for up to 3 months.
1 cup uncooked long-grain white rice
6 strips bacon, diced
1 medium onion, chopped
1 clove garlic, minced
1 minced jalapeño (optional)
1 15-ounce can diced tomatoes (or whole tomatoes, chopped)
1 can chicken broth
1 can chopped green chilies, rinsed and drained
1/2 teaspoon salt
Dash of ancho chili powder, optional
Rinse rice in cold water, drain and repeat and drain thoroughly. In large skillet, saute bacon until crisp. Remove from pan, reserve and drain fat leaving 3 tablespoons in the skillet. Add onion and garlic and jalapeño (if using) to skillet and saute for a few minutes until soft, not brown. Add raw rice to skillet and saute until golden.
Add tomatoes and juice along with enough chicken broth to equal 2 cups liquid total to skillet. Add chopped chilies and salt and optional chili powder, bring to a boil, reduce heat to very low, cover and simmer for 20 minutes without lifting lid. Serves 4.
Per serving: 268 calories; 5 g fat (2 g saturated fat; 17 percent calories from fat); 46 g carbohydrates; 8 mg cholesterol; 1,207 mg sodium; 9 g protein; 3 g fiber.