Mexican Spanish Rice
208
Ingredients
3 | tablespoons |
vegetable shortening
|
|
1 ½ | cups |
rice
|
|
½ | cup |
onions
sliced |
|
½ | cup |
sweet red bell peppers
sliced |
* |
14 | ounces |
tomatoes, canned
whole |
|
1 | medium |
garlic cloves
minced |
* |
1 | teaspoon |
black pepper
|
|
2 | teaspoons |
salt
|
|
3 | cups |
water
|
Directions
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 1½ 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.
Nutrition Facts
Serving Size 253g (8.9 oz)