Mexican Red Rice
There are many variations of Mexican rice. I seldom make it the same way twice because I like to vary the basic recipe by adding one or more ingredients I may have on hand, like fresh corn, green peas, chopped carrots, green or red bell peppers, pimientos and chopped celery. I think you will find that the basic recipe, however, is an excellent side dish.
Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes.
Fluff with a fork and serve. Makes 5 or 6 servings.
Recipe editor Patricia Mitchell
Olive or canola oil may be used in this recipe. The resulting dish will be excellent, but will have a slightly less "authentic" Tex-Mex character.
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