Category: Mexican, Vegetables
3 tb Shortening 1 ea Medium clove garlic, minced
1 1/2 c Rice 1 ts Black pepper
1/2 c Onion, sliced 2 ts Salt
1/2 c Bell pepper,sliced 3 c Water
1 ea 14 oz can whole tomatoes
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.
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