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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Great side dish for your Mexican fiesta. Try with Chile Verde (Beef or Pork)! It is as good as you'll find in any Mexican restaurant. Update: 1 teaspoon cumin was added to original recipe. I took some of my reviewers suggestion and added 1 teaspoon of cumin to the recipe. They were right. Cumin definitely adds to the taste. Ingredients:
1 (15 ounce) can stewed tomatoes |
1 1/2 cups chicken stock |
1 1/4 cups rice |
1 tablespoon butter or 1 tablespoon margarine |
2 teaspoons chili powder |
3/4 teaspoon oregano |
1/2 teaspoon garlic salt |
1 teaspoon cumin |
Directions:
1. In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
2. Bring to a boil; reduce heat to low.
3. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
4. Garnish with green onions and/or cheddar cheese.
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