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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 15 |
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A friend found this on a can of tomatoes years ago, I like it with boneless chicken thighs and a tossed green salad. Ingredients:
1 cup long grain rice |
3 tablespoons vegetable oil |
1 (14 ounce) can diced tomatoes |
1 small onion, chopped |
salt |
pepper |
1/2 green bell pepper, chopped |
1/2 red bell pepper, chopped |
1 teaspoon chili powder |
1 teaspoon garlic powder |
2 cups chicken stock |
Directions:
1. In a sauce pan, brown rice in the oil over medium heat.
2. Stir constantly, to avoid burning.
3. When the rice is brown, add the onion, bell pepper, chili and garlic powder.
4. Turn the heat to high and cook for 1 minute stirring constantly.
5. Add the tomatoes and then the chicken stock.
6. Bring to a boil.
7. Cover, reduce heat, and simmer for 20 minutes.
8. Remove from heat and let stand for 10 minutes.
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