Ingredients
- 1 clove garlic
- 3 c water
- 14 oz tomatoes (whole)
- 1 1/2 c rice
- 1/2 c bell pepper
- 1/2 c onion
- 3 tb shortening
- 2 ts salt
- 1 ts black pepper
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.