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Ingredients Jump to Instructions ↓

  1. 3 T Shortening

  2. 1/2 c Rice

  3. 1/2 c Onion, sliced

  4. 1/2 c Bell pepper,sliced

  5. 1 ea 

  6. 14 oz can whole tomatoes

  7. 1 ea Medium clove garlic, minced

  8. 1 t Black pepper

  9. 2 t Salt

  10. 3 c Water

Instructions Jump to Ingredients ↑

  1. 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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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