Ingredients
- 3 tablespoons Shortening
- 1 1/2 cups Rice
- 1/2 cup Onion, sliced
- 1/2 cup Bell pepper,sliced
- 14 ounces Can whole tomatoes
- 1 medium Clove garlic, minced
- 1 teaspoon Black pepper
- 2 teaspoons Salt
- 3 cups Water
Make it step by step
- 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 maysubstitue peeled seeded green chili for the bell pepper.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.