Spanish Rice with Bacon

Cook the diced bacon in a large skillet over medium-high heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving 1 tablespoon of bacon fat in the pan.

Add the canola oil to the bacon fat and heat briefly. Stir in the chopped onion and sauté until softened and translucent, about 3 minutes.

Add the uncooked rice to the skillet and stir constantly for 2-3 minutes until lightly toasted and fragrant.

Pour in the water and bring to a boil, stirring occasionally. Add the chopped tomatoes, green pepper, jalapeno peppers, chili powder, and salt.

Reduce heat to low, cover the skillet tightly, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let sit covered for 5 minutes. Fold in the reserved crispy bacon and fluff with a fork before serving.