Spanish Ricemexican, vegetables 3 tablespoon shortening 1 1/2 cup rice 1/2 cup onion, sliced 1/2 cup bell pepper,sliced 1 each 14 oz can whole tomatoes 1 each medium clove garlic, minced 1 teaspoon black pepper 2 teaspoon salt 3 cup 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 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. |
