Quick Mexican Rice

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“Very quick, very easy, very yummy!:) I usually double this recipe.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut onion in half. Finely chop 1 half. Cut the other half in very thin slices. Mash garlic with salt to make a paste.
  2. 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. Stir in rice and sliced onion.
  3. 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.

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