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Quick Mexican Rice
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- #33942
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 medium onion
1 clove garlic
1/2 teaspoon salt
1 tablespoon bacon drippings
1 can (8 1/4 ounce size) stewed tomatoes
1/2 cup chicken broth
1/2 teaspoon chili powder
1/8 teaspoon cumin
1 cup instant rice
directions
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 medium 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. Sit in rice and sliced onion.
Cover and let stand over very low heat 15-20 minutes or until liquid is absorbed. Use an asbestos heat diffuser if necessary to maintain very low heat.
added by
znbander
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Use an "asbestos" heat diffuser???
March 12, 2005
This was a good recipe but our family likes a bit more spice. Next time I'll try it with diced tomatoes w/ green chilis. Maybe that will jazz it up a bit.