Ingredients: 1/2 cup tomato sauce
4 cups chicken broth
1 large clove garlic, minced
1 cup minced onion
2 Tbs. butter
2 cups long-grain rice
1 tsp. roasted ground Mexican oregano
1 Tbs. minced fresh marjoram
1-1/2 tsp. salt
1 tsp. roasted ground cumin seed
1/3 cup medium to medium-hot chili powder Preparation: In a large pan or skillet, saute garlic and onion in the butter over medium heat for 6 to 8 minutes until transparent. Add remaining ingredients, bring to a boil and cook for 2 minutes. Reduce heat to lowest setting. Cover and simmer for 20 to 25 minutes until water just evaporates. Fluff up rice and add butter if desired. The rice can be kept warm and held up to 2 hours. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Aficionados Southwestern Cooking
Model: 0945953062
Author: Ronald Jackson
University of New Mexico Press
Albuquerque, NM 87131-1591
Phone: 505-277-2346
New Mexico Cooking: Southwestern Flavors of the Past and Present
Model: 1555610595
Author: Clyde Casey
Fisher Books, LLC / Perseus Book Group
Website: www.fisherbooks.com
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