SPANISH RICE

Spanish Rice
By Thelma Andrus Leverett
Servings : 8

1 cup white rice -- uncooked
1 onion -- chopped
1/2 green bell pepper -- chopped
4 Jalapenos, chopped
2 Banana Peppers
2 tablespoons chili powder
1 teaspoon red pepper
1 can tomato sauce
3 cans water

Brown rice in shortening in frying pan. You must stir constantly to keep from burning but also allowing rice to reach a deep brown color. When almost done add onions and green pepper and saute lightly continuing stirring. Add spices, water and tomato sauce, and salt and pepper to taste. Cover and let simmer until rice is cooked, about fifteen to twenty minutes.