Spanish Rice

2 cups uncooked rice

6 tablespoons shortening or oil of choice

2 small onions, finely chopped

2 cloves garlic, minced or mashed

1 tablespoon ground cumin, optional

4 medium-sized tomatoes, peeled and chopped, or 1 cup tomato puree

4-6 cups beef or chicken broth, divided

2-3 canned green chiles or fresh green chiles, chopped, optional

2 tablespoons chopped parsley or cilantro

1 cup pimiento-stuffed green olives

In a skillet, brown rice lightly in shortening or oil. Add onion, garlic, cumin, tomatoes or puree and cook for 2 or 3 minutes. Add 3 cups of the stock and chiles. Cover and simmer on top of range over medium heat for 25-35 minutes or bake in a covered casserole at 350 degrees for 50-60 minutes.

Check rice periodically and add more stock or water if necessary to cook the rice. All liquid should be absorbed when the rice is done. Add parsley or cilantro toward the end of the cooking time. Adjust seasoning before serving and garnish with olives.

Serves six.

Cook's note: You may add 1 pound of cooked, shelled and deveined shrimp 5 minutes before rice will be done. If desired, substitute the water in which you cooked the shrimp for some or all of the broth.

Nutrition values per serving: 410 calories, 19 g fat (2 g saturated), 56 g carbohydrates, 1 g fiber, 7 g protein, 5 mg cholesterol, 1290 mg sodium.