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Ingredientes
- 3 Tbsp. Shortening
- 1 1/2 c. Rice
- 1/2 c. Onion, sliced
- 1/2 c. Bell pepper,sliced
- 14 ounce Can whole tomatoes
- 1 med Clove garlic, chopped
- 1 tsp Black pepper
- 2 tsp Salt
- 3 c. Water
Direcciones
- Heat shortening in large skillet. Add in rice and brown. When rice is a golden, reduce heat and add in onion, bell pepper, tomatoes, garlic and pepper.
- Mix well and add in 1 1/2 c. hot water or possibly sufficient to just cover the rice.
- Add in salt. Cover and let simmer till almost dry. Add in remaining water, cool, a little at a time, cooking over low heat till fluffy.
- Note: You maysubstitue peeled seeded green chili for the bell pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 6 servings | |
| Calories 237 | |
| Calories from Fat 60 | 25% |
| Total Fat 6.78g | 8% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 2.14g | |
| Cholesterol 0mg | 0% |
| Sodium 828mg | 35% |
| Potassium 143mg | 4% |
| Total Carbs 39.71g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.33g | 1% |
| Protein 3.76g | 6% |
