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Arroz Pilaf

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“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.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, heat the oil (the Jamisons use peanut oil).
  2. Saute the onion and garlic over medium heat until soft.
  3. Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
  4. Pour in the stock, sprinkle with salt if desired, and bring to a boil.
  5. Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.
  6. Remove the pan from the heat and let the rice steam, covered for 5-10 minutes.
  7. Serve with your favorite Tex-Mex dishes.
  8. I have made this ahead for a dinner party and reheated it in the oven before serving.

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