Tex-mex Hot Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | Main dish, Rice, Tex-mex | 1 | Servings |
INGREDIENTS
| 1/2 | c | Uncooked rice |
| 2 | T | Lard or bacon drippings |
| 1 | Large onion, finely chopped | |
| 4 | Ripe tomatoes, chopped | |
| 4 | c | Chicken stock, boiling |
| 1/2 | t | Salt |
| 3 | T | Ground mild or hot red chile |
INSTRUCTIONS
Rince the rice well with several washings of cold water. Heat the lard or bacon drippings in a large heavy skillet. Add the rice and stir until it becomes brown. Add the onion and cook until it is golden. Add the tomatoes, boiling stock, salt, and chile. Add chile 1 Tbsp at a time, tasting after each addition. Add more salt if you prefer the rice saltier. Steam until rice is fluffy, about 15 minutes. After 15 minutes, check doneness and cook a bit more if needed. Posted to MM-Recipes Digest V3 #297 Date: Wed, 30 Oct 1996 14:42:36 -0800 From: Mark and Lisa Babcock <mark_lisa.babcock@sympatico.ca>
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Nutrition (calculated from recipe ingredients)
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Calories: 583
Calories From Fat: 115
Total Fat: 12.5g
Cholesterol: 28.8mg
Sodium: 3433.1mg
Potassium: 2132mg
Carbohydrates: 87.9g
Fiber: 6.9g
Sugar: 31.2g
Protein: 31.6g