1 green pepper, diced
1/4 tsp. shortening
1 c. rice
2 cans beef broth (College Inn)
1 c. pineapple cubes, drained
1 tbsp. soy sauce
1/2 tsp. allspice
Salt & pepper

Saute onion and green pepper in hot oil. Stir in rice and cook until yellow. Stir in liquid and other ingredients. Cover, reduce heat and cook until rice is tender and liquid is absorbed, 30 to 35 minutes.