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
- lard or peanut oil: 2 Tbsp
- long grain white rice: 1 cup
- garlic: 2 clove (minced)
- medium onion: 1 piece (chopped)
- roma (plum) tomatoes: 2 piece (chopped)
- tomato sauce: 1 can (8 ounce can)
- ¼ cups chicken broth: 1 piece
- chili powder: 2 Tbsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
