Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
1 c. rice
3 Tbsp. bacon drippings or canola (or other vegetable) oil
1 onion, chopped, or 5 scallions,
chopped, including green part
1 clove garlic, minced
2 c. hot water
1 (8 ounce) can tomato sauce
Salt, to taste
3 tsp. chili powder
1/2 tsp. cumin
Pin. of Mexican oregano
2 beef or chicken bouillon cubes
Pour hot water over rice and let it stand for about 15 mins. Drain the rice and rinse it well in cold water. Shake the sieve and let the rice drain for a while. Shake the rice to remove any excess water.
In a heavy skillet, brown rice in bacon drippings or oil over low heat. Add remaining ingredients, reduce heat, cover tightly and cook for 20 to 25 mins.
You may use any mix of the spices you like best.
