| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican, Vegetables, Rice, Spanish |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Shortening |
| 1 1/2 |
c |
Rice |
| 1/2 |
c |
Onion, sliced |
| 1/2 |
c |
Bell pepper,sliced |
| 14 |
oz |
Can whole tomatoes |
| 1 |
md |
Clove garlic, minced |
| 1 |
ts |
Black pepper |
| 2 |
ts |
Salt |
| 3 |
c |
Water |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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