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SPANISH RICE

Category:    Mexican, Vegetables
Yield:4 servings
 
      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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