ARROZ PILAF
When we cook Tex-Mex this recipe from Cheryl and Bill Jamison is the one we use. It is a fantastic side dish that has it's own wonderful flavor - one that complements and doesn't compete with grilled meats, burritos, stews, tacos....whatever we serve.
Provided by Acerast
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the oil (the Jamisons use peanut oil).
- Saute the onion and garlic over medium heat until soft.
- Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
- 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.
- Remove the pan from the heat and let the rice steam, covered for 5-10 minutes.
- Serve with your favorite Tex-Mex dishes.
- I have made this ahead for a dinner party and reheated it in the oven before serving.
Nutrition Facts : Calories 266.9, Fat 7.7, SaturatedFat 1.3, Sodium 843.3, Carbohydrate 43.8, Fiber 1.9, Sugar 2, Protein 5.3
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