SPICY RICE
Source: The Official Fajita Cookbook by Richard L. Miller, T. L. Bush
Servings: 6

1 cup uncooked white rice
2 cups water
1 tsp salt
3 slices bacon, diced
2 tbsp onion, diced
2 tbsp green pepper, diced
1 cup tomato juice
1/4 tsp pepper
1/4 tsp cumin
1 tsp chili powder

Combine the rice, water, and salt in a 2-quart saucepan and bring to a vigorous boil. Turn the heat down to low. Cover the saucepan with a lid and cook for 15 minutes. Do not remove the lid while the rice is cooking. Then remove the rice from the heat and set aside, covered.

Cook the bacon until crisp in a frying pan, then set aside.

Cook the onion and green pepper in the bacon fat until golden brown and tender.

Add tomato juice, pepper, cumin, chili powder, bacon, and onion mixture to the cooked rice. Simmer 10 minutes, or until most of tomato juice has been absorbed by the rice, stirring occasionally to prevent sticking.