Title: Tex-Mex Hot Rice
Categories: Tex-mex, Rice, Main dish
Yield: 1 Servings
1/2 c Uncooked rice
2 tb Lard or bacon drippings
1 ea Large onion, finely chopped
4 ea Ripe tomatoes, chopped
4 c Chicken stock, boiling
1/2 ts Salt
3 tb 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.
