RE: Request for Spanish Rice
Quick Mexican Rice
1 medium onion
1 garlic clove
1/2 teaspoon salt
1 tablespoon bacon drippings
1 (8-1/4 oz) can stewed tomatoes
1/2 cup chicken broth
1/2 teaspoon chili powder
1/8 teaspoon ground cumin
1 cup Minute Rice
Cut onion in half. Finely chop 1 half. Cut the other half in very
thin slices. Mash garlic with salt to make a paste. Heat bacon
drippings in a medium saucepan. Add chopped onion and garlic paste.
Cook and stir until onion is tender. Add stewed tomatoes, chicken
broth, chili powder and cumin. Mash tomatoes with a masher or the back
of a spoon. Bring mixture to a boil. Sit in rice and sliced onion.
Cover and let stand over very low heat 15-20 minutes or until liquid is
absorbed. Use an asbestos heat diffuser if necessary to maintain very
low heat. Makes 4 servings.
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