- 4 slices bacon
- 1/2 cup minced onion
- 1 cup long-grain white rice
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 cups water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1 cup shredded Cheddar or Monterey Jack cheese
Fry bacon until cooked but not crisp; remove from skillet, drain, and dice. Measure bacon fat in skillet and add butter to make 1/4 cup of fat.
Combine the melted fat, onion, and rice in skillet. Sauté, stirring constantly, until rice is lightly browned and onion is tender. Remove from heat; stir in bacon, tomatoes with juice, water, salt, pepper, and chili powder. Cover and simmer until rice is tender and liquid is almost all absorbed, about 20 minutes.
Stir in cheese.
Heat, stirring, until cheese is melted.