This recipe is very easy and very good. It goes well with the enchiladas and if you have any leftover it goes great in a burrito.
2 T oil
2 C rice (not instant)
1 tsp garlic chopped
1 medium onion chopped
4 C chicken broth
1 (6 oz.) can tomato sauce
1 medium tomato chopped
Saute rice, garlic, and onion in oil over medium heat until brown. Add chicken broth and tomato sauce. Bring to a boil. Cover and reduce heat to low and cook for 20 minutes. Do not remove lid while cooking.
2 T oil
2 C rice (not instant)
1 tsp garlic chopped
1 medium onion chopped
4 C chicken broth
1 (6 oz.) can tomato sauce
1 medium tomato chopped
Saute rice, garlic, and onion in oil over medium heat until brown. Add chicken broth and tomato sauce. Bring to a boil. Cover and reduce heat to low and cook for 20 minutes. Do not remove lid while cooking.
1 comment:
what kind of rice do you use? not the instant rice, right?
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