Mexican Spanish Rice

1. 1

   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.

2. 2

   Mix well and add 1 1/2 cups warm water or enough to just cover the rice.

3. 3

   Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy.

* Per serving · 4 servings · Values may vary.

No additional tips available.