Description
A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.
Ingredients
- 2 tablespoons lard or peanut oil
- 1 cup long grain white rice
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 roma (plum) tomatoes, seeded and chopped
- 1 (8 ounce) can tomato sauce
- 1 ¼ cups chicken broth
- 2 tablespoons chili powder
- ½ teaspoon salt
Instructions
- Heat the lard in a large heavy skillet over medium-high heat. Add the rice
- and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes
- tomato sauce
- chicken broth
- chili powder and salt. Bring to a boil
- then reduce heat to low
- cover
- and cook for 20 to 25 minutes
- or until rice is tender. Let stand for 5 minutes
- covered
- before serving.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 5