3 tb Shortening 1 1/2 c Rice 1/2 c Onion, sliced 1/2 c Bell pepper,sliced 14 oz Can whole tomatoes 1 md Clove garlic, minced 1 ts Black pepper 2 ts Salt 3 c 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 substitue peeled seeded green chili for the bell pepper.
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