2 Tbsp vegetable oil
1 c long grain white rice (not converted)
1/2 c white onion, chopped finely
1 clove garlic, minced
1/2 tsp salt
2 lg tomatoes, peeled, seeded, chopped
1 1/2 c chicken broth
Looking for a side dish for Taco Night? Look no further!
Yield: 4 servings
Heat the oil in a 10" skillet over medium heat until hot.
Add rice, cook, stirring constantly until rice turns opaque white. Add onion, saute 1 minute. Stir in garlic, salt, and tomatoes. Continue to cook, stirring constantly, about 2 minutes. Add stock, mix well.
Bring to a boil, then reduce heat to low. Simmer covered, until the rice is almost tender, about 15 min. (Stir in any extras here: peas, pimientos, olives...) Continue cooking until the rice is tender and all liquid is absorbed, about 2-4 minutes. Rice grains will be firm and not clumpy.
Submitted by Gretchen Grant Contributed on: and modified on Thursday April 29th, 2010