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¼ cup chopped onion
2 Tbsp. shortening
6 oz. Spanish style tomato sauce or regular sauce with ¼ cup of chile
1 cup chicken broth
1½ tsp. salt
? tsp. oregano
¼ tsp. garlic salt
2 tsp. shortening
1 cup raw rice, rinsed well
3 cups chicken broth
Place onion and 2 tablespoons of shortening in a medium size saucepan. Sauté onion at medium heat until transparent. Add tomato sauce, 1 cup chicken broth, salt, oregano and garlic salt to onion and simmer mixture at low heat for 1 hour. Set aside. Add 3 cups chicken broth to rice and bring to a boil using medium high heat; lower heat, and cover and simmer 20 minutes or until broth is absorbed. Place shortening and rice in large skillet. Stir-fry rice at low heat until rice is browned ( about 15 minutes). Combine sauce and rice, serve warm.
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