| This recipe can easily be doubled. I usually do, that way we have some leftovers the next day. This is *very* good! QUICK MEXICAN RICE 1 medium onion 1 garlic clove 1/2 teaspoon salt 1 tablespoon bacon drippings 1 (8 1/4 oz) can stewed tomatoes 1/2 cup chicken broth 1/2 teaspoon chili powder 1/8 teaspoon ground cumin 1 cup instant rice 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. 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. ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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Quick Mexican Rice
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