Arroz Pilaf

Name: Arroz Pilaf
Ingredients: 2 tablespoons oil; 2 garlic cloves, minced; 1 medium onion, chopped fine; 1 cup rice, uncooked; 2 small roma tomatoes, chopped; 2 teaspoons chili powder (Gebhardt's is great); 2 cups beef stock or 2 cups chicken stock; 3/4 teaspoon salt (or to taste)

8 ingredients

8 steps

Ingredients

2 tablespoons oil
2 garlic cloves, minced
1 medium onion, chopped fine
1 cup rice, uncooked
2 small roma tomatoes, chopped
2 teaspoons chili powder (Gebhardt's is great)
2 cups beef stock or 2 cups chicken stock
3/4 teaspoon salt (or to taste)

Directions

1

In a medium saucepan, heat the oil (the Jamisons use peanut oil).
2

Saute the onion and garlic over medium heat until soft.
3

Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
4

Pour in the stock, sprinkle with salt if desired, and bring to a boil.
5

Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.
6

Remove the pan from the heat and let the rice steam, covered for 5-10 minutes.
7

Serve with your favorite Tex-Mex dishes.
8

I have made this ahead for a dinner party and reheated it in the oven before serving.