Classic Mexican Rice
 
1 cup  long grained rice
3 Tbsp  oil
1   onion, diced small
1 clove  garlic, minced
1-1/2 tsp  salt
1/4 tsp  chili powder
1/2   of an 8-oz. can tomato sauce, freeze remainder
2-1/4 cup  water or canned chicken broth
 
in a large skillet, brown rice in oil. add the remaining ingredients, let 
simmer, covered, over low heat for 25 minutes or until tender. i like to 
add one can chopped green chiles after the rice has browned, along with 
other ingredients. when done, transfer to an 8"x8" casserole dish. top 
with 1-1/2 cups shredded monterey jack cheese. micro-wave at high, right 
before serving, to melt cheese. 
 
serves 4 to 6 
 
patty 
 
 
-- 
(ID: 6716) Mirror: rec.food.recipes: Wed, Aug 4, 2004


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