Mexican Spanish Rice
sweet red bell peppers
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.
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.