Texan Red Rice

Texan Red Rice

1 Cup Long−grain rice (not instant rice)
2 Tablespoons Lard or Peanut oil
2 Cloves Garlic, minced or put through a garlic press
1 Medium white onion, finely chopped
2 Ripe plum tomatoes, seeded and finely chopped
8−ounce can Tomato sauce
1¼ Cup Chicken broth
2 Tablespoons Chili powder
½ teaspoon Salt

Heat the oil in a heavy skillet. add the rice and stir over medium−high heat
until rice is golden brown. Add the garlic and chopped onion. Saute until
the onion just begins to brown.
Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower
heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed.
Remove from heat and allow to sit, covered, for 5 minutes.
Fluff with a fork and serve. Makes 5 or 6 servings.