This is not your typical Mexican Rice.
It's lighter and doesn't have as much tomato in it. This is also made more like
a pilaf.
If you'd like a rice with more tomato sauce try the Spanish Rice in Mom's Diner
and leave out the ground beef.
Tex-Mex Rice
2 T. peanut oil or butter
2 minced garlic cloves
1/2 C. chopped onion
1 C. Uncle Ben's Converted Rice
1 C. peeled, chopped tomatoes
2 t. chili powder
2 C. chicken stock (or water)
salt
In a saucepan heat the oil. Add the garlic and onion. Saute about 3 minutes. Add
rice and stir to coat rice with oil. Add tomatoes, stock, chili powder, salt and
bring to a boil. Cover the pan and simmer the rice about 18-20 minutes until
rice is tender. Serve immediately.
