QUICK MEXICAN RICE


Ingredients

1 med onion
1 garlic clove
1/2 tsp salt
1 tbsp bacon drippings
1 (8 1/4 oz) can stewed tomatoes
1/2 cup chicken broth
1/2 tsp chili powder
1/8 tsp ground cumin
1 cup instant rice

How to prepare

Cut onion in half. Finely chop 1 half. Cut the other half in very thin slices. Mash garlic with salt to make a paste. Heat bacon drippings in a med saucepan. Add chopped onion and garlic paste. Cook and stir until onion is tender. Add stewed tomatoes, chicken broth, chili powder and cumin. Mash tomatoes with a masher or the back of a spoon. Bring mixture to a boil. Stir in rice and sliced onion. Cover and let stand over very low heat 15 to 20 minutes or until liquid is absorbed. Use an asbestos heat diffuser if necessary to maintain very low heat. Makes 4 servings.

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