This is a recipe I have used for years. It is delicious.
2 Tablespoons Vegetable Oil
1 Medium Onion, Finely Chopped
1 Clove Garlic, Crushed
1 Cup Uncoocked Non-Instant Rice
14.5 Oz. Can Mexican Stewed Tomatoes*
1-2 Tablespoons Chili Powder
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
2 Cups Chicken Broth
*On the tomatoes, if you like chunks in your rice, add it straight from the can. My family isn't too hip on chunks so I put it in the blender before adding it to the rice.
In a medium saucepan, heat the oil, onion and garlic. Saute. Stir in the rice, tomatoes, and spices. Add the chicken broth and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes or until liquid has absorbed and rice is tender.
2 Tablespoons Vegetable Oil
1 Medium Onion, Finely Chopped
1 Clove Garlic, Crushed
1 Cup Uncoocked Non-Instant Rice
14.5 Oz. Can Mexican Stewed Tomatoes*
1-2 Tablespoons Chili Powder
1/2 Teaspoon Oregano
1/2 Teaspoon Salt
2 Cups Chicken Broth
*On the tomatoes, if you like chunks in your rice, add it straight from the can. My family isn't too hip on chunks so I put it in the blender before adding it to the rice.
In a medium saucepan, heat the oil, onion and garlic. Saute. Stir in the rice, tomatoes, and spices. Add the chicken broth and bring to a boil. Reduce heat to low. Cover and simmer for 20 minutes or until liquid has absorbed and rice is tender.
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