This recipe actually comes from my great-aunt, who was from Mazatlan. I've made this since was was a youngster. The measurements may seem a little odd-ball, but I don't know if my great-aunt used a measuring cup.
4-5 slices of bacon cooked until crispy and broken into bite-sized pieces (save renderings)
2 cups of long grain rice
2 8oz. cans of tomato sauce
2 chicken bouillon cubes
Optional: 2/3 cup frozen peas & carrots (thawed at room temperature) and/or shredded cheese
You will need a non-stick skillet with a lid that fits. If you use the skillet to fry the bacon, keep about 1 1/2 Tbs. of bacon grease in the pan. If you used some other method to cook the bacon, put the bacon grease in the pan at this point. Open the cans of tomato sauce. Put 3 3/4 cups of water in a measuring cup (4 cups if you live at elevation). Drop the bouillon cubes in the water and microwave for 3 minutes or until the bouillon is dissolved. Place all ingredients near the pan.
Heat the pan on med-high heat until hot but not smoking. Add the rice and stir with a wooden or plastic spoon until the rice is opaque (turns white instead of clear). Add both cans of tomato sauce. Be careful because it may splatter. Stir until coated. Add bouillon water and turn down heat to med-low. Stir to incorporate, and then cook with lid on for about 20 minutes. Uncover and add bacon, peas & carrots and/or cheese. Replace the cover and let sit for 5 minutes. Good with Mexican food, fish tacos, or in soup the next day. Also good with cilantro on top if you like cilantro.