Mexican Red Rice


1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped
2 ripe plum tomatoes, seeded and chopped
1/2 chopped and seeded jalapeno or green chile or green pepper (optional)
1 (8 ounce) can tomato sauce
1 cup chicken or beef broth or vegetable stock or water
1 tablespoon chili powder
3⁄4 teaspoon salt


Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
Add the garlic, chopped onion, and chile and sauté until the onion just begins to brown.
Add the tomatoes, tomato sauce, broth, chili powder and salt, lower heat and cover.
Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes.
Fluff with a fork and serve.


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