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Wednesday, January 7, 2009

Texican Red Rice

2 Tbls. lard or bacon grease
1 med. onion, minced
2 cloves garlic, minced
1 cup uncooked white rice
2 small Roma tomatoes, or about 1/3 cup of canned tomatoes, chopped
2 cups beef or chicken stock or broth (depending on what you're serving it with)
1 Tbls. chile powder
2/4 tsp salt

Heat the lard/bacon grease in a saucepan over medium heat. Saute the onion and garlic until soft. Add the rice, stirring to make sure all of the rice is coated with the grease. Add the tomatoes and stir well.

Add the stock/broth, the chile powder and salt, stir well and bring to a boil. Reduce to a simer, cover and cook until all liquid is absorbed, about 15-20 minutes. Remove from heat and let steam while covered, about 5-10 minutes. Fluff the rice with a fork and serve warm.

See picture at the blog entry Tex-Mex night at Casa Gordita.

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