Mexican spanish rice
Yield: 6 servings
Ingredients:
- 3 tb Shortening 1 md Clove garlic minced
- 1 1/2 c Rice 1 ts Black pepper
- 1/2 c Onion sliced 2 ts Salt
- 1/2 c Bell pepper sliced 3 c Water
- 14 oz Can whole tomatoes
Instructions:
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.
