Tex-Mex Rice

Tex-Mex Rice

2 T. peanut oil or butter

2 minced garlic cloves

1/2 C. chopped onion

1 C. Uncle Ben’s Converted Rice

1 C. peeled, chopped tomatoes

2 t. chili powder

2 C. chicken stock (or water)


In a saucepan heat the oil. Add the garlic and onion. Saute about 3 minutes. Add rice and stir to coat rice with oil. Add tomatoes, stock, chili powder, salt and bring to a boil. Cover the pan and simmer the rice about 18-20 minutes until rice is tender. Serve immediately.


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