Mexican Rice - cooking recipe

Ingredients

1 c. uncooked regular white rice
2 Tbsp. shortening
1 medium onion, finely chopped
1 medium green pepper, finely chopped
2 tsp. chili powder
2 tsp. salt
1 c. canned tomatoes
1 c. boiling water

Preparation

Wash and dry rice between towels.
Heat shortening in heavy skillet over medium heat (325\u00b0 to 350\u00b0) on controlled burner.
Add onion.
Cook, stirring frequently, until rice is browned and onion is tender.
Add remaining ingredients.
Cover and bring to a boil; reduce to low heat (175\u00b0 to 200\u00b0).
Cook for 30 minutes. Makes about 6 servings.