Mexican Spanish Rice

Photo: flickr user permanently scatterbrained

Ingredients

3 tablespoons Shortening

1 1/2 cups Rice

1/2 cup Onion, sliced

1/2 cup Bell pepper,sliced

14 ounces Can whole tomatoes

1 medium Clove garlic, minced

1 teaspoon Black pepper

2 teaspoons Salt

3 cups Water

Preparation

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 maysubstitue peeled seeded green chili for the bell pepper.

Tools

Place your ad here
Loading...

Tags:

European

Spain

South American

rice

Yield:

6.0 servings

Added:

Monday, November 30, 2009 - 11:56am

Creator:

Anonymous

Main menu