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Spanish Rice



3 tablespoons Shortening
1 1/2 cups Rice
1/2 cup Onion -- sliced
1/2 cup Bell pepper -- sliced
1 each 14 oz can whole tomatoes
1 each Medium clove garlic -- minced
1 teaspoon Black pepper
2 teaspoons Salt
3 cups 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 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 substitute peeled seeded green chili for the bell pepper.













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