New Mexican Spanish Rice
3 slc Lean bacon
1 cup Long-grain white rice
8 ounces Can tomatoes, crushed, with liquid
1/2 cup Chopped onion
1/4 cup Sliced pitted black olives
1/2 cup Chopped green bell pepper
1/2 cup Roasted, peeled, and chopped fresh green chiles
1 teaspoon Salt
1 teaspoon Chili powder
10 3/4 ounces Can chicken broth
6 ounces Can Snappy Tom
2 tablespoons Olive oil
2 tablespoons Chopped cilantro,for garnish
In a heavy 2-quart pot, fry bacon until crisp. Remove bacon from pan, crumble and reserve. Fry rice in bacon drippings until brown, stirring occasionally. Add tomatoes, onion, olives, bell pepper, green chiles, salt and chili powder. Mix well. Add chicken broth and Snappy Tom, cover and cook until liquid is absorbed, 30-45 minutes. Transfer to serving bowl and, just before serving, sprinkle with olive oil.
Garnish with cilantro.