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Spanish Rice
Yield: 4 Servings
3 tb shortening
1/2 c onion, sliced
14 oz whole tomatoes
1 t black pepper
3 c water
1 1/2 c rice
1/2 c bell pepper,sliced
1 garlic clove, minced
2 t salt
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 substitute peeled seeded green chili for the bell
pepper.
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Spanish Rice 23