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5 servings
Ingredients:
2 tablespoons lard or peanut oil1 cup long grain white rice2 cloves garlic, minced1 medium onion, chopped2 roma (plum) tomatoes, seeded and chopped1 (8 ounce) can tomato sauce1 1/4 cups chicken broth2 tablespoons chili powder1/2 teaspoon salt
Instructions:
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.
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