| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Mexican, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | tb | Shortening |
| 1 1/2 | c | Rice |
| 1/2 | c | Onion, sliced |
| 1/2 | c | Bell pepper,sliced |
| 1 | 14 oz can whole tomatoes | |
| 1 | Medium 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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