Mexican Spanish Rice
- 3 tablespoon(s) shortening
- 1/2 cup(s) onion(s); sliced
- 1 can (14 oz) tomato(s)
- 1 teaspoon(s) black pepper
- 3 cup(s) water
- 1 1/2 cup(s) rice
- 1/2 cup(s) bell pepper; sliced
- 1 medium garlic clove(s); minced
- 2 teaspoon(s) 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 substitue peeled seeded green chili for the bell pepper.