1/4 c. butter or other shortening
1/2 c. green pepper, cut in 1/2" pieces
1 c. canned or fresh tomatoes
1 sm. clove garlic, cut very fine
1 c. fresh mushrooms
About 1 1/2 tbsp. salt
Little black pepper
About 2 1/4 c. stock or hot water (with 1 bouillon cube)
1 lb. best rice

In heavy saucepan melt shortening. Add green peppers, tomatoes, garlic, salt, pepper and mushrooms. Cook together several minutes. Add washed rice, 2 1/4 cups of hot water or stock. Stir only until mixed. Cover tightly; let come to a boil. Then let it cook slowly over low flame for about 25-45 minutes. Do not uncover rice while cooking and avoid stirring if possible after rice is done, let remain covered about 20 minutes. This will loosen rice from bottom and sides of utensil.