Mexican spanish rice

Yield: 6 servings

Measure Ingredient
3 tablespoons Shortening
1½ cup Rice
½ cup Onion, sliced
½ cup Bell pepper,sliced
14 ounces Can whole tomatoes
1 medium Clove garlic, minced
1 teaspoon Black pepper
2 teaspoons Salt
3 cups Water

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 1½ 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.

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