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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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My friend Courtney gave me this recipe - it's great with chicken enchiladas. Her in-laws used to own a Mexican restaurant and this was their recipe for rice. Delicious! Ingredients:
4 cups long-grain white rice |
4 tablespoons crisco |
1 (28 ounce) can diced tomatoes |
2 cups yellow onions, diced |
3 cups chicken broth |
1 1/4 tablespoons salt |
1/2 tablespoon garlic powder |
1 teaspoon oregano |
Directions:
1. In a stock pot, melt Crisco. Brown 4 cups rice stirring with wooden spoon.
2. Add diced tomatoes & diced onions (will sizzle.) Stir on high heat for three minutes.
3. Add water mixture and boil for one minute. Turn heat to low and cover pot with a damp dishcloth. Place lid over dishcloth. Cook on low for 38-40 minutes.
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