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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When we cook Tex-Mex this recipe from Cheryl and Bill Jamison is the one we use. It is a fantastic side dish that has it's own wonderful flavor - one that complements and doesn't compete with grilled meats, burritos, stews, tacos....whatever we serve. Ingredients:
2 tablespoons oil |
2 garlic cloves, minced |
1 medium onion, chopped fine |
1 cup rice, uncooked |
2 small roma tomatoes, chopped |
2 teaspoons chili powder (gebhardt's is great) |
2 cups beef stock or 2 cups chicken stock |
3/4 teaspoon salt (or to taste) |
Directions:
1. In a medium saucepan, heat the oil (the Jamisons use peanut oil).
2. Saute the onion and garlic over medium heat until soft.
3. Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
4. Pour in the stock, sprinkle with salt if desired, and bring to a boil.
5. Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.
6. Remove the pan from the heat and let the rice steam, covered for 5-10 minutes.
7. Serve with your favorite Tex-Mex dishes.
8. I have made this ahead for a dinner party and reheated it in the oven before serving.
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