Mexican spanish rice
6 servings
Ingredients
| Quantity | 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 |
Directions
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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