Created by: acerast
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Recipe #2826 | Created on November 20, 2011
Categories: Side Dishes, Mexican, Skillet, Stove Top (more)
Arroz Pilaf
"This rice is very close to the rice served in Tex-Mex Restaurants. We like to serve it as a side to burritos, enchiladas, or grilled meats and veggies. It can also be combined with other ingredients to make "bowls or stuffed into tortillas. From Cheryl and Bill Jamison's book Texas Home Cooking. "
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Prep Time: 10m Cook Time: 20m |
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Very nice rice. It was easy to prepare and was an excellent choice to.... Read more |
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- 2 tablespoons oil
- 2 cloves garlic , minced
- 1 medium onion, diced
- 1 cup rice, uncooked
- 2 small Roma tomatoes, chopped
- 2 teaspoons chili powder (Gebhard's is a great brand)
- 2 cups beef or chicken stock (depending on what you are serving)
- 3/4 teaspoon salt, or to taste
What You Will Need
No special items needed.
Step 1
In a medium saucepan, heat the oil. Saute the onion and garlic over medium heat until soft.
Step 2
Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
Step 3
Pour in the stock, sprinkle with salt if desired, and bring to a boil. Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.
Step 4
Remove the pan from the heat and let the rice steam, covered for 5-10 minutes. Serve with your favorite Tex-Mex dishes. (Note: I have made this ahead for a dinner party and reheated it in the oven before serving - it was great.)
- Serving Size: 1 (247 g)
- Calories 282.2
- Total Fat - 10.1 g
- Saturated Fat - 1.7 g
- Cholesterol - 3.6 mg
- Sodium - 211.7 mg
- Total Carbohydrate - 40.8 g
- Dietary Fiber - 6.1 g
- Sugars - 8 g
- Protein - 10.5 g
- Calcium - 35 mg
- Iron - 2.8 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.2 mg