Mexican Spanish Rice

Photo: flickr user permanently scatterbrained

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Yield:

6.0 servings

Added:

November 30, 2009

Creator:

Anonymous

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Ingredients

3 tablespoons Shortening

1 1/2 cups Rice

1/2 cup Onion, sliced

1/2 cup Bell pepper,sliced

14 ounces Can whole tomatoes

1 medium Clove garlic, minced

1 teaspoon Black pepper

2 teaspoons Salt

3 cups Water

Preparation

1

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.

2

Mix well and add 1 1/2 cups warm water or enough to just cover the rice.

3

Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy.

4

Note: You maysubstitue peeled seeded green chili for the bell pepper.

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