Mexican Spanish Rice

Ingredients

3 tb shortening
1 1/2 c rice
1/2 c onion
1/2 c bell pepper
14 oz tomatoes
1 clove garlic
1 ts black pepper
2 ts salt
3 c water

Instructions

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.