This recipe has been floating around, waiting for me to try it, since before I left North Carolina.
It looked easy enough, and I've always liked Mexican red rice, so it seemed like a sure thing.
I finally made it last week, and it was a big hit. Huge. I loved it, Dennis loved it -- I'm sure if the cat were allowed to eat onions and I'd let her try it, Zelda would have loved it, too. It was just so good. And easy!
I made it in conjunction with a recipe that will go up not next week, but the week after, so stay tuned for that. (You can call this a sneak peek!)
Thank you guys for joining me for my Magazines in May extravaganza. It was so much fun pulling out the archives and I'll have to try something like this again some time. June will be a regular cookbook month, and then (I think) I'll have some more church cookbook recipes like I did last year, so stay tuned for that!
Makes 6-8 servings
From Real Simple -- March 2012
2 Tbsp. canola oil
1/2 red onion, diced
2 cloves garlic, chopped
2 cups white rice
2 1/2 cups chicken broth
1 8-oz. can tomato sauce
1 tsp. chili powder
Salt and pepper
Heat the oil in a large saucepan over medium high heat. Add the onion and garlic and cook, stirring often, until softened.
Add the rice and cook, stirring often, until the rice is opaque, 3-5 minutes.
Add the broth, tomato sauce, chili powder, 1 tsp. salt, and 1/4 tsp. pepper and stir to combine.
Bring to a simmer and cook, covered, until the rice is tender, 25-30 minutes.
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
One Year Ago (minus one day): Rosemary-Shallot Pork Tenderloin with Pear Compote