Spanish Rice with Bacon

1. 6 bacon strips, diced
2. 1 Tbsp. (15 ml) canola or vegetable oil
3. 1 medium onion, chopped
4. 1 cup (240 ml) uncooked long grain rice
5. 1 3/4 cups (420 ml) water
6. 2 large tomatoes, chopped
7. 1 medium green pepper, chopped
8. 2 jalapeno peppers, seeded and chopped
9. 1 to 1 1/2 teaspoons (5 to 7.5 ml) chili powder
10. 1/2 teaspoon (2.5 ml) salt

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon. Makes 6 servings.