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El Charro Rice and Tomato

From Jonesborough Locally Grown

<p>This dish as described can be served as a side, or as a main dish with potato, meat, poultry or shrimp. (Important- Cook the rice in a dry pan until it pops much like popcorn. This gives it a softer texture and makes it better at absorbing flavors).</p>
Source: El Charro Cafe by C. Flores, pg. 47 (Entered by Jeff Stratton)
Serves: 6-8

2 TBS vegetable oil
1 small chopped onion
2 cups uncooked long-grain rice
1 tsp salt
4 cups beef or chicken stock
1 TBS hot red chile powder
1/2 cup tomato sauce
1/2 cup garlic puree
1 chopped tomato
1 cup mixed peas and carrots

Step by Step Instructions
  1. Heat oil in large skillet, lightly brown chopped onion, add rice and stir constantly over low heat until rice browns lightly. Add salt, stock and chile powder. Bring to a boil, then reduce heat, cover tightly,(use foil under lid to seal)and simmer 10 minutes.
  2. Cook peas and carrots in small amount of water until soft, or use frozen, and add tomato sauce, chopped tomato and garlic puree to rice mixture, then stir and cover it all for 20 minutes or until rice is tender. (To puree garlic, peel and crush 4 cloves in 1/4 cup water, then puree until smooth). Fluff with a fork.