Ingredients

• 2 teaspoons Crisco
• 1 cup Spanish onion, diced
• 1/4 cup celery, diced
• 1/2 green pepper, diced
• 1 (28 ounce) can whole tomatoes
• 2 (6 ounce) cans tomato juice
• 1 teaspoon red pepper flakes
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4-1/3 cup long grain rice, uncooked

Instructions

1. Perl and dice onion medium fine.

2. Dice cellery and bell pepper fine.

3. Melt shorting in a large skillet.

4. Add onion and saute about 3 minutes or until soft and translucent. Add green pepper and celery and saute about 3 more minutes.

5. Add entire can of tomatoes and tomato juice. Stir until distributed evenly

6. add sugar, pepper and salt.

7. crush red pepper between fingers and add to mixture for about 10 minutes, stirring occasionally.

8. rinse rice under sieve until water runs clear.

9. add rice to pan and stir to distribute evenly.

10. Simmer for about 15 minutes until rice has cooked and absorbed most of the liquid, add more tomato juice if needed. (rice needs to be a little soupy).

11. taste and adjust seasonings to taste.