Mexican restaurant rice

Yield: 1 Servings

Measure Ingredient
½ cup Raw rice
1 tablespoon Vegetable oil
⅓ cup Chopped onion
¾ cup Chopped tomatoe
Cloves Smashed garlic
¼ teaspoon Cummin
¼ teaspoon Chili powder
1 cup Chicken stock

Slowly brown the rice in the oil, stirring frequently, so it does not scorch. While browning the rice, be heating the chicken stock to the boiling point. When the rice is lightly browned, add the onion, garlic and tomatoe and continue cooking till the onion is soft. Add the boiling chicken stock, cover and simmer for 20 minutes. DO NOT lift the lid or stir while cooking the rice.

Note! The first time you make it, drain any juice from the chopped tomatoe, other-wise it may turn out to moist, or cut back on the chicken stock to make up for the tomatoe juice. Later you will find out how much your liquid your brand of rice will obsorb. Posted to EAT-L Digest 25 Aug 96 From: Edward Tucker <edwardt@...> Date: Mon, 26 Aug 1996 19:01:26 -0700

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