Recipe - Mexican Spanish Rice

3 tablespoon Shortening
1 One half cup Rice
One half cup Onion, cut or sliced up
One half cup Bell pepper, cut or sliced up
14 ounce Can whole tomatoes
1 md Clove garlic, minced
1 teaspoon Black pepper
2 teaspoon Salt
3 cup Water

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 One half 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