Contributed by: Chris WebAdmin. of RecipesNow.com
- 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.
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