Killer mexican rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 3 | Links Aidells® New Mexico brand smoked sausage; chopped | |
| 1 | large | Onion; finely chopped |
| ½ | cup | Finely chopped carrots |
| 1 | tablespoon | Chopped garlic |
| 2 | cups | Long-grain rice |
| 1 | tablespoon | Chili powder |
| 2 | cups | Chicken stock or broth |
| 1 | cup | Mexican beer |
| ¾ | cup | Tomato sauce |
| 2 | Anaheim chili peppers; roasted, seeded and chopped, OR 2 canned whole green chiles, chopped | |
| Salt and pepper; to taste | ||
Directions
In a heavy saucepan, heat oil over medium heat. Add sausage and onions and saute for 10 minutes, until onion is soft. Add carrots and garlic and saute 2 minutes more. Add rice and chili powder and stir until rice is well coated. Pour in the chicken stock, beer, tomato sauce, chiles and salt and pepper to taste. Bring to a boil, reduce heat to a simmer, cover and cook 20 minutes. Let stand 5 minutes, fluff the rice with a fork, and serve.
Recipe by: www.aidells.com
Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Mar 23, 1998