2 tbsp. shortening, melted
3/4 c. uncooked rice
2 tbsp. green pepper, chopped
2 tbsp. onion, chopped
1 can (about 2 1/2 c.) tomatoes
1 1/2 c. water
1 tsp. salt

Melt shortening in large, heavy skillet. Add rice, green pepper and onion. Cook over medium heat about 5 minutes until browned, stirring frequently. Add tomatoes, water and salt. Cover and continue cooking over low heat until liquid is absorbed and rice is tender, about 20 to 25 minutes.

Submitted by: Wendy Glass