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   This recipe dates back to Carol's days as a flight attendant. She got it from her friend and coworker Muffin. No one knew why she was called that. It's one of those that's hard to imagine what it tastes like by just looking at the ingredients. We added the peppers, and one time some leftover roast pork. It's become a frequent dish here as a side for Tex-Mex entrees. 

                   Muffin's Spanish Rice
                            Muffin and Carol
2 Tbs bacon fat or vegetable oil
2 Tbs cumin seeds
1 cup quick cooking  rice
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup ketchup
2 cups water
cayenne if desired

Instructions

In a large skillet with a lid, heat fat or oil and add  cumin seeds that you slightly crush in the palms of your hands. Heat until fragrant

Add rice and toast in that same fat stirring to evenly toast. Microwave the diced onions and peppers for 2 minutes on high and then add them to the toasted rice in the skillet.

Stir and heat to slightly soften the vegetables.

Mix together the water and ketchup then carefully pour that over the rice. The skillet will be hot so be careful of spatters.

Cover and simmer on LOW heat for 15-20 minutes or until rice has fully absorbed the liquid.

Stir to combine and serve.