Mexican Red Rice
An easy and tasty tomato and chili-seasoned rice dish that goes well with a variety of Mexican entrées.
2 tablespoons oil
1/2 cup diced onions
1 1/2 cups rice, uncooked
2 garlic cloves, minced
1 teaspoon chili powder
1/2 cup tomato sauce
2 2/3 cups chicken broth
Salt to taste
- Heat oil into a large saucepan over medium heat. Add the onions and sauté until softened.
- Add the rice and sauté until lightly brown.
- Add the garlic and chili powder and sauté for 15 seconds, stirring constantly.
- Add the tomato sauce, chicken broth and salt. Bring to a boil; stir well. Cover and simmer for about 20 minutes.
Makes 6 to 8 servings.