My Recipes

Title: Spanish Rice

User: nnss

Yield: 4 servings

Categories: mexican, vegetables

amount unit name
3 T shortening
1 1/2 C rice
1/2 C onion, sliced
1/2 C bell pepper,sliced
1 ea 14 oz can whole tomatoes
1 ea medium clove garlic, minced
1 T black pepper
2 T 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.