Mexican Spanish Rice
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3 | tablespoons |
vegetable shortening
|
|
1 ½ | cups |
rice
|
|
½ | cup |
onions
sliced |
|
½ | cup |
sweet red bell peppers
sliced |
* |
14 | ounces |
tomatoes, canned
whole |
|
1 | medium |
garlic cloves
minced |
* |
1 | teaspoon |
black pepper
|
|
2 | teaspoons |
salt
|
|
3 | cups |
water
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
45 | ml |
vegetable shortening
|
|
355 | ml |
rice
|
|
118 | ml |
onions
sliced |
|
118 | ml |
sweet red bell peppers
sliced |
* |
404.6 | ml/g |
tomatoes, canned
whole |
|
1 | medium |
garlic cloves
minced |
* |
5 | ml |
black pepper
|
|
1E+1 | ml |
salt
|
|
7.1E+2 | ml |
water
|
Directions
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 1½ 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.