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"A super recipe for Mexican fashion rice in tomato sauce. This is an exceptional facet dish for the Slow Cooker Pozole I published in advance."
- 2 tablespoons lard or peanut oil
- 1 cup lengthy grain white rice
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 2 roma (plum) tomatoes, seeded and chopped
- 1 (eight ounce) can tomato sauce
- 1 1/four cups chicken broth
- 2 tablespoons chili powder
- 1/2 teaspoon salt
|Prep : 20M||Cook : 5M||Ready in : 1H|
- Heat the lard in a big heavy skillet over medium-excessive warmth. Add the rice, and stir till rice is toasted. Add the garlic and onion; prepare dinner and stir until the onion simply starts to brown. Stir in the tomatoes, tomato sauce, fowl broth, chili powder and salt. Bring to a boil, then lessen heat to low, cowl, and cook for 20 to twenty-five mins, or till rice is gentle. Let stand for 5 minutes, included, earlier than serving.
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