Mexican Spanish Rice

Course : Vegetables
Serves: 6
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3 tablespoons Shortening
1 1/2 cups Rice
1/2 cup onion -- sliced
1/2 cup bell pepper -- sliced
14 ounces whole tomato -- canned
1 clove garlic
1 teaspoon Black pepper
2 teaspoons Salt
3 cups Water

Preparation / Directions:

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.


Nutritional Information:

248 Calories (kcal); 7g Total Fat; (25% calories from fat); 4g Protein; 42g Carbohydrate; 0mg Cholesterol; 723mg Sodium

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