Recipe by Acerast
When we cook Tex-Mex this recipe from Cheryl and Bill Jamison is the one we use. It is a fantastic side dish that has it's own wonderful flavor - one that complements and doesn't compete with grilled meats, burritos, stews, tacos....whatever we serve.
- 2 tablespoons oil
- 2 garlic cloves, minced
- 1 medium onion, chopped fine
- 1 cup rice, uncooked
- 2 small roma tomatoes, chopped
- 2 teaspoons chili powder (Gebhardt's is great)
- 2 cups beef stock or 2 cups chicken stock
- 3⁄4 teaspoon salt (or to taste)
Directions See How It's Made
- In a medium saucepan, heat the oil (the Jamisons use peanut oil).
- Saute the onion and garlic over medium heat until soft.
- Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
- Pour in the stock, sprinkle with salt if desired, and bring to a boil.
- Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.
- Remove the pan from the heat and let the rice steam, covered for 5-10 minutes.
- Serve with your favorite Tex-Mex dishes.
- I have made this ahead for a dinner party and reheated it in the oven before serving.