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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	1	package		1843.14	5.6576	55.7804	175.4298
bacon			saved fat	-	-	-	-
green pepper	1/2		diced	14.9	3.4568	0.6407	0.1267
yellow bell pepper	1/2	1/2	diced	-	-	-	-
jalapeno pepper	4 -8		diced	0.0	0.0	0.0	0.0
yellow onion	1		diced	28.0	6.537999999999999	0.77	0.07
garlic clove	1 -2		diced	-	-	-	-
kernel corn	1	can	drained used	276.9265	54.6877	7.6525	3.0018
rice	3	cups	cooked	2025.75	443.7225	39.5715	3.6630000000000003
mexican tomato	2	cans		-	-	-	-
chili powder	2 -3	dashes		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.