Mexican Spanish Rice
By: Anonymous
Published: Monday, November 30, 2009 - 11:56am

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.