Mexican Fried Rice

• 1 (12 -16 ounce) package bacon (personal preference)
• bacon fat, saved from the above bacon
• 1/2 green pepper, diced
• 1/2 1/2 yellow bell peppers or 1/2 orange bell pepper, diced
• 4 -8 jalapeno peppers, diced hot peppers of choice (or any type(s)
• 1 small yellow onion, diced
• 1 -2 garlic clove, diced (minced if perfered)
• 1 (15 ounce) can whole kernel corn, drained (hominy may be used instead)
• 3 cups cold cooked rice
• 2 (14 ounce) cans Mexican-style tomatoes
• 2 -3 dashes chili powder (1 pk. taco seasoning may be substituted)

1. Fry the bacon just past soft stage but not totally crispy (soft crisp), then drain & save the bacon fat.
2. Saute the peppers, onion, corn & garlic in 2-3 Tblsp. of the saved bacon fat, drain & then set aside.
3. Fry the cold cooked rice with 2-3 Tblsp. bacon fat until hot & softly browned, (turning as little as possible).
4. Add the tomatoes, chili powder, sauteed 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).

bacon, bacon, green pepper, yellow bell peppers, peppers, yellow onion, garlic, whole kernel corn, cold cooked rice, tomatoes, chili powder

Taken from www.food.com/recipe/mexican-fried-rice-126587 (may not work)