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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Vintage magazine recipe from the 50s. My mother in law thinks it was from Woman's Day, but maybe it was Family Circle. All I know is I've eaten it more than once and it's delicious! Ingredients:
1 large onion, chopped |
1 garlic clove, minced |
1 1/4 cups uncooked rice |
1 (16 ounce) can tomatoes, chopped |
1 (13 ounce) can chicken broth |
2 tablespoons butter |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 small green chili peppers (optional) or 2 green onions, chopped (optional) |
Directions:
1. In a medium sauce pan, sautee onion and garlic in butter and olive oil until soft.
2. Stir in rice, tomatoes, chicken broth, salt, and pepper.
3. Heat to boiling and cover.
4. Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed.
5. Fluff up rice with a fork spoon into a serving bowl.
6. Garnish with several green chili peppers, chopped green onions, etc.
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