MEXICAN FRIED RICE
My husband rarely would eat rice until he tasted this recipe. My Native American great grandmother passed on her recipes to my grandmother, who in turn added, deleted and passed on to my mother, who in turn added, deleted & passed on to me. I never saw any of them ever measure anything, it was always a dash,pinch,palm or handful(s)etc. Every stage was taste tested for preference. The below recipe is my modern version of what was handed down from my great grandmother. *maple flavored bacon is an added surprize (Kids love it). **Best to start with cold cooked rice (left overs?) ***This dish is savory & spicy enough to not include salt & pepper in the ingredients-let each individual salt & paper to taste. ****This was always served with my mother's cracklin corn bread, another great recipe I'll try & share later when I can figure out the measurements! lol
Provided by Mary Sorg
Categories One Dish Meal
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Fry the bacon just past soft stage but not totally crispy (soft crisp), then drain & save the bacon fat.
- Sauté the peppers, onion, corn & garlic in 2-3 Tblsp. of the saved bacon fat, drain & then set aside.
- Fry the cold cooked rice with 2-3 Tblsp. bacon fat until hot & softly browned, (turning as little as possible).
- Add the tomatoes, chili powder, sautéed items and continue frying on medium heat, turning as infrequently as is possible until desired amount of juice from the tomatoes is evaporated out (may drain tomatoes before hand if you like the dish more firm vs. soft).
Nutrition Facts : Calories 359.8, Fat 20.3, SaturatedFat 6.6, Cholesterol 28.9, Sodium 947.5, Carbohydrate 37.2, Fiber 2.5, Sugar 2.5, Protein 9.3
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