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Spanish Rice

Contributed by: Chris WebAdmin. of


  • 3 tablespoon shortening
  • 1/2 cup onion, sliced
  • 1 each 14 oz can whole tomatoes
  • 1 teaspoon black pepper
  • 3 cup water
  • 1 1/2 cup rice
  • 1/2 cup bell pepper,sliced
  • 1 each medium clove garlic, minced
  • 2 teaspoon salt


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.


You may substitue peeled seeded green chili for the bell pepper.

Serving Size: Makes 4 servings

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