Taco rice from scratch

Ingredients

• 1 cup rice
• 2 cups chicken or vegetable stock
• 0.25 cup finely chopped onion
• 0.25 cup finely chopped bell pepper
• 2 tsp minced garlic
• 2 tsp fat (rendered bacon fat or corn oil)
• Half of a 6 oz can of tomato paste
• 0.5 tsp cumin
• Pinch or two of ancho chili powder

Directions

1. Rinse the rice. Set aside.
2. Combine fat, onion, and bell pepper. Cook on medium-high heat until both are nicely browned but not burnt. Lower heat to medium.
3. Add the garlic and sauté for a minute or so.
4. Add the rice, stock, tomato paste, and seasonings. Stir well. Bring to a boil on high heat.
5. Cover, simmer on low heat until rice is tender and liquid is fully absorbed. About 25 minutes.
6. Mix veggies back in, serve.

Notes

• This adds no salt until (optionally) at the end. Since this is usually added into a burrito or taco with other salty ingredients, it’s easy to end up with a dish that’s too salty.