12 July 2009

Mexican rice

For four servings:

1 cup white rice, uncooked
1 small can tomato sauce
4 cups or a little less chicken broth (I use canned, or water with a couple tsp of bouillon)
small onion, chopped
1 clove garlic, diced
small green bell pepper, chopped (can omit if you don't like these)

Heat a couple of TBS oil in a pan. When hot, pour in the UNCOOKED rice. Let it toast till golden. Add the onion, garlic and peppers and toast 1 to 2 minutes. Then add the tomato sauce and the broth. Bring to the boil, then turn heat down to simmer and cook, covered, until rice is tender and the liquid is gone. You can also add some frozen mixed veggies or some corn if you want.

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