Recipe - Tex-Mex Hot Rice

One half cup Uncooked rice
2 tablespoon Lard or bacon drippings
1 Large onion, finely chopped
4 Ripe tomatoes, chopped
4 cup Chicken stock, boiling
One half teaspoon Salt
3 tablespoon Ground mild or hot red chile

Rince the rice well with several washings of cold water. Heat the lard or
bacon drippings in a large heavy skillet. Add the rice and stir until it
becomes brown. Add the onion and cook until it is golden. Add the tomatoes,
boiling stock, salt, and chile. Add chile 1 Tbsp at a time, tasting after
each addition. Add more salt if you prefer the rice saltier. Steam until
rice is fluffy, about 15 minutes. After 15 minutes, check doneness and cook
a bit more if needed.
Posted to MMRecipes Digest V3 #297

Date: Wed, 30 Oct 1996 14:42:36 0800

From: Mark and Lisa Babcock mark_lisa.babcock@sympatico.ca