Recipe by Harness Technology
Here is a great recipe I developed after trying many other similar recipes. This one has been tweaked over the last two years and I think it's just right.
Top Review by DreamoBway
This was a good side dish for our Cinco de Mayo celebration. I sauteed the onion in olive oil until it was soft and then added the rice for just a few minutes. I used brown rice so I simmered this at a very low temperature for 45 minutes to get the consistency I like. It was creamy but not soupy. I especially liked that was was flavorful without being spicy. I'll definitely make this again. Thank you for posting!
- 3 tablespoons bacon grease or 3 tablespoons olive oil
- 1 cup uncooked white rice
- 1 onion, chopped
- 2 cups chicken broth
- 1⁄2 cup water
- 1 (8 ounce) can tomato sauce
- 1 (6 ounce) can green chilies
- 1 teaspoon chili powder
- 1⁄2 teaspoon garlic powder
Directions See How It's Made
- In a large skillet, cook rice and onion in bacon grease (or olive oil) over medium heat for about five minutes, until rice is golden brown (be careful not to burn).
- Stir in remaining ingredients and heat until boiling.
- Reduce heat, cover and simmer for 20-30 minutes. Do not stir!
- Remove cover, increase heat slightly and simmer until all liquids are absorbed. If you like your rice a bit dry (restaurant style), continue to simmer a few minutes longer to allow more moisture to evaporate.