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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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TEXAS RICE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Jacobs Estate in Mabank, Texas in 1987. Ingredients:
14-1/2 ounce can mexican style stewed tomatoes |
1-1/2 cups chicken broth |
1-1/4 cups uncooked white rice |
1 tablespoon butter |
1 teaspoon chili powder |
3/4 teaspoon oregano |
1/2 teaspoon garlic salt |
2 green onions chopped |
Directions:
1. In medium saucepan combine all ingredients except green onions then bring to a boil and reduce heat.
2. Cover and simmer 25 minutes then garnish with green onions and serve.
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