Mexican Spanish Rice
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable shortening
|
|
| 355 | ml |
rice
|
|
| 118 | ml |
onions
sliced |
|
| 118 | ml |
sweet red bell peppers
sliced |
*
|
| 404.6 | ml/g |
tomatoes, canned
whole |
|
| 1 | medium |
garlic cloves
minced |
*
|
| 5 | ml |
black pepper
|
|
| 1E+1 | ml |
salt
|
|
| 7.1E+2 | ml |
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.
