Here are two of my favorites:

SPANISH RICE

3 T. shortening
1 1/2 C rice
1/2 C sliced onions
1/2 C sliced green bell pepper or peeled, sliced green chili
(1) 14 oz. can whole tomatoes
1 tsp black pepper
2 tsp salt
3 C water

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

4 servings

BAKED SPANISH RICE

4 bacon slices
1 C chopped onions
1/2 C diced green pepper
(1) 16 oz. can whole tomatoes
(1) 8 oz. cana tomatoe sauce
2 tsp. sugar
1 tsp salt
1 1/3 C regular long grain rice
1/2 C shredded cheddar cheese

Preheat oven to 350. Grease a 1 1/2 qt casserole. In large skillet over medium heat fry bacon crisp; drain, set aside. Pour off all but 2 T of drippings. In hot drippings, cook onions and green pepper until tender, approximately 5 minutes.

In a measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 3/4 C liquid; cut up tomatoes. To onion mix add liquid, tomatoes, tomato sauce, sugar and salt; heating to boiling. Remove from heat and stir in rice; pour into casserole.

Cover casserole and bake 35 minutes or unti rice is tender. Fluff rice with fork, sprinkle with cheese and bake 5 minutes. Garnish with bacon pieces.

Makes 6 servings