Categories: mexican, sides

Ingredients

• 1/4 cup lard or peanut oil
• 2 cups long grain white rice
• 4 cloves garlic
• 2 medium onion, chopped
• 4 roma (plum) tomatoes, seeded and chopped
• 2 8 oz cans tomato sauce
• 2.5 cups chicken broth
• 1/4 cup chili powder
• 1 tsp salt

Directions

1. Heat lard in large heavy skillet over medium heat

2. Add rice, stir until rice is toasted

3. Add garlic and onion

4. Cook and stir until onion starts to brown

5. Stir in tomatoes, tomato sauce, chicken broth, chili powder and salt

6. Bring to a boil, then reduce heat to low

7. Cover and cook for 20-25 minutes

8. Let stand for 5 minutes, covered, before serving

Email to a friend | Print this recipe | Back