Spanish Rice

Spanish Rice
Categories: Mexican, Vegetables
Yield: 4 servings

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.