Mexican Spanish Rice

3 tb Shortening

1 1/2 c Rice

1/2 c Onion, sliced

1/2 c Bell pepper,sliced

14 oz Can whole tomatoes

1 md Clove garlic, minced

1 ts Black pepper

2 ts Salt

3 c Water

Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper.