Quick Spanish Rice
|Shortening||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Luncheon meat||12 Ounce, cut into thin strips|
|Beef bouillon cube||1 , dissolved in 1.25 cups hot water|
|Hot water||1 1⁄4 Cup (20 tbs)|
|Canned seasoned tomato soup||16 Ounce (2 8-Ounce Cans)|
|Packaged precooked rice||4 63⁄100 Ounce (One 4 5/8 -Ounce Package)|
Preheat electric skillet to about 300Â°; melt shortening.
Cook green pepper, onion, and meat, stirring occasionally, till vegetables are tender and meat is browned, about 5 minutes.
Add bouillon, tomato sauce and seasonings to meat mixture; mix.
Bring quickly to a boil; simmer uncovered 5 minutes.
Add rice, mix well, cover.
Reduce heat to about 220Â°.
Cook till rice is tender, about 10 minutes.