Mexican Red Rice

1 can ≈15oz
1 T
½ t
1.5 cup

½ to 1 small
2 T
4 cloves
2 cups

tomato something (sauce, crushed, diced)
taco seasoning (or 1 t cumin + ½ t oregano)
salt
chicken stock

onion
butter
garlic
rice

• I tend to use a can of diced or whole tomatoes for this and I give them a quick chop in a food processor.  Don't drain them.
  
• Mix 1st set with enough chicken stock to make 3.5 cups and set aside
  
• Saute the onion until soft
  
• Add the rest of 2nd set and fry for 3 minutes
  
• Mix in liquids, cover, and cook on lowest heat for 15 to 20 minutes.
  
• Can serve as is or transfer to a casserole dish, garnish with cheese, and bake slightly to melt cheese.
  
• Can also add pre-heated green pees and/or cilantro at the end if you wish.
  
  

Category:  Southwest/Mexican                                                                                                                     Modified 2/27/13