2 pints water or stock
Salt and pepper to taste
2 small onions
2 tablespoonfuls Crisco
1 cupful rice
1 cupful canned tomatoes, or 4 fresh ones
Wash and drain rice. Heat Crisco in saucepan, add rice and stir
constantly until a golden brown. Now add water or stock, onions and
tomatoes cut in small pieces, and seasonings. Cook slowly for one
hour.
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