
	Coleman Spanish Rice 3 tbs shortening 1.50 cup rice 1/2 onion 1/2 cup bell pepper, diced 1/4 cup diced jalapeno (to taste) 14 oz. can whole or crushed tomatoes 1 clove garlic, minced 1 tsp black pepper 2 tsp salt 3 cups water Melt shortening in large skillet. Add rice and brown. When rice is golden brown, reduce heat. Add onion, bell pepper, jalapeno, tomatoes, garlic & pepper. Mix well and add 1 1/2 cups WARM water, or just enough to cover the rice. Add salt. Cover and let simmer until most of the water is absorbed. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. NOTE: You can substitute peeled green chili instead of bell pepper, if you wish. I've made it both ways. Comments: From me, owner of the database, Lord of the Mexican food! This is good stuff ... but be forewarned, this makes a LOT of rice. Don't be short-panned.