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Texan Red Rice
1
2
2
1
2
8
1
2
Cup Long−grain rice (not instant rice)
Tablespoons Lard or Peanut oil
Cloves Garlic, minced or put through a garlic press
Medium white onion, finely chopped
Ripe plum tomatoes, seeded and finely chopped
−ounce can Tomato sauce
¼ Cup Chicken broth
Tablespoons Chili powder
½
teaspoon Salt
Heat the oil in a heavy skillet. add the rice and stir over medium−high heat
until rice is golden brown. Add the garlic and chopped onion. Saute until
the onion just begins to brown.
Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower
heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed.
Remove from heat and allow to sit, covered, for 5 minutes.
Fluff with a fork and serve. Makes 5 or 6 servings.
Texan Red Rice
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