Title: Arroz a la mexicana mexican rice 1
 Categories: None
      Yield: 1 Servings
 
      2 tb Fat (I use vegetable oil)
      1 c  Raw rice
      1 sm Onion; minced
    1/2    Greehn pepper; chopped
      2 ts Salt
      2 ts Gebhardt's Chili Powder
      1 c  Tomatoes
      2 c  Water
 
  Here is a recipe I use a lot for our church suppers and everyone
  likes it. It is from Gebhardt's Mexican Cookery for American Homes.
  
  Wash rice well and dry; brown raw rice in hot fat, add onion, green
  pepper, salt, Gebhardt's Chili Powder and tomatoes. Mix well and add
  just enough water to cover mixture. Cover with lid and allow to
  simmer until rice is tender, about 30 minutes. Remove lid to allow
  mixture to dry out. Do not stir after the cooking starts, as stirring
  tends to break the rice grains, causing mixture to become gummy.