Rio Grande Valley Spanish Rice

Rio Grande Valley Spanish Rice
Yield: 10 servings

2 tb Bacon grease or oil
1 1/2 c Rice
1/2 ts Garlic powder
1 ts Cumin seed
1/2 ts Oregano (Mexican)
1/2 ts Black pepper (chopped)
1/2 c Bell pepper (chopped)
1/2 c Onion
1 c Tomato sauce
3 c Boiling salted water

In hot bacon grease, cook 1 1/2 Cups rice til golden brown.
Add seasonings, chopped pepper and onion, and tomato sauce.
Pour all this into boiling water.
Reduce heat, cover and cook 12-15 minutes.
Remove from heat, leave covered and let steam a few minutes.
Doubles nicely.