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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 5 |
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A great recipe for Mexican style rice in tomato sauce. Ingredients:
2 tablespoons lard or peanut oil |
1 cup long grain white rice |
2 cloves garlic, minced |
1 medium onion, chopped |
2 roma (plum) tomatoes, seeded and chopped |
1 (8 ounce) can tomato sauce |
1 1/4 cups chicken broth |
2 tablespoons chili powder |
1/2 teaspoon salt |
Directions:
1. Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.
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