I learned this dish from the cowboy George Strait and have been making it as a side dish with enchiladas (chicken or beef), tacos, burritos, even pinto beans — anything with a Tex-Mex flair for 25 years. All his ACM nominations brought this recipe to mind.
1 cup uncooked rice
2 tablespoons vegetable shortening
1 small onion chopped fine
1/2 bell pepper chopped
1 1/2 teaspoon salt
2 teaspoons chili powder
1 10-ounce can Rotel tomatoes chopped
2 cups water
In a skillet, brown rice in shortening. Add onion and green pepper. Stir. Add salt, chili powder, chopped tomatoes and water. Bring to a low boil. Cover and simmer 3 minutes until rice is tender and liquid absorbed.