Mexican Spanish Rice
Ingredients:
3
tb
Shortening
1 1/2
c
Rice
1/2
c
Onion, sliced
1/2
c
Bell pepper,sliced
14
oz
Can whole tomatoes
1
md
Clove garlic, minced
1
ts
Black pepper
2
ts
Salt
3
c
Water
Method:
Melt shortening in large skillet.
Add rice and brown.
When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper.
Mix well and add 1 1/2 cups warm water or enough to just cover the rice.
Add salt.
Cover and let simmer until almost dry.
Add remaining water, cold, a little at a time, cooking over low heat until fluffy.
Note: You may substitue peeled seeded green chili for the bell pepper.