Mexican Spanish Rice

Yields:	6 servings
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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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Quick and easy.I really enjoyed making them and they were equally tasty