Ingredients Jump to Instructions ↓

  1. 3 tb Shortening

  2. 1 1/2 c Rice

  3. 1/2 c Onion, sliced

  4. 1/2 c Bell pepper,sliced

  5. 14 oz Can whole tomatoes

  6. 1 md Clove garlic, minced

  7. 1 ts Black pepper

  8. 2 ts Salt

  9. 3 c Water

  10. 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.


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