3 tablespoon shortening
1/2 cup onion, diced
1 14 oz. can whole tomatoes
1 teaspoon pepper
3 cup water
1 1/2 cup raw rice
1/2 cup diced bell pepper
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon cumin powder (comino)
Melt shortening in large skillet. Add rice & saute till golden brown. Reduce heat. Add onion, bell pepper, tomatoes, garlic & pepper. Mix well. Add 1 1/2 c. warm water, salt, and cumin powder. Cover, let simmer till almost dry. Add 1 1/2 c. COLD water, a little at a time. Cook over low till fluffy.
[in my opinion, no Spaniard would make rice without adding a couple strands of saffron... -aem]