1. Fry the bacon just past soft stage but not totally crispy (soft crisp), then drain & save the bacon fat. 2. Sauté 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, sautéed 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). ---------------------------------------------------------------------------
Nutrition
Ingredients
