Title: Mexican Spanish Rice
Categories: Mexican Vegetable Spanish Rice
Yield: 6 Servings
| 3 | tb | Shortening |
| 1 1/2 | c | Rice |
| 1/2 | c | Onion, sliced |
| 1/2 | c | Bell pepper,sliced |
| 14 | oz | Can whole tomatoes |
| 1 | md | Clove garlic, minced |
| 1 | ts | Black pepper |
| 2 | ts | Salt |
| 3 | c | 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.