Mexican Spanish Rice
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini