 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is yummy! To me this tastes better than the rice you get as a side dish at so many mex restaurants. From Ingredients:
1 cup uncooked rice (not instant rice) |
2 tablespoons oil |
2 garlic cloves, minced |
1 medium white onion, chopped |
2 ripe plum tomatoes, seeded and chopped |
1 (8 ounce) can tomato sauce |
1 cup chicken broth or 1 cup beef broth |
1 tablespoon chili powder |
3/4 teaspoon salt |
Directions:
1. Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
2. Add the garlic and chopped onion, and sauté until the onion just begins to brown.
3. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
4. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.
|
|