Prep 30 mins
Cook 0 mins
Quick and easy side dish, with tons of color and flavor!
- 2 tablespoons vegetable oil
- 1 medium onion
- 1 garlic clove
- 1 cup uncooked rice
- 1 tomatoes, chopped
- 2 teaspoons chili powder
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 2 cups chicken stock
- In a frying pan with a tight fitting lid, sauté onion and garlic 2 minutes in vegetable oil.
- Add rice, tomato and spices, stir.
- Add chicken stock. Cover and simmer on low heat for about 20 minutes or until liquid is gone and rice is tender.
I really enjoyed this way to prepare rice. I loved the addition of tomato. I used brown rice. All of the ingredients are wonderful together. I served it with "Tortilla Chip Casserole". Made for Pick A Chef Spring 2009.
I made this to serve with Taco Beef Nuggets With Dipping Sauce. The only thing I added was stirring in a 1/4 cup of chopped cilantro before serving. I used homemade beef stock instead of canned which might be why I thought the dish needed slightly more salt. Thanks for sharing your recipe!