Arroz Pilaf

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When we cook tex-mex this recipe from cheryl and bill jamison is the one we use. it is a fantastic side dish that has it's own wonderful flavor - one that complements and doesn't compete with grilled meats, burritos, stews, tacos....whatever we serve.

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Steps

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In a medium saucepan , heat the oil.

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Saute the onion and garlic over medium heat until soft.

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Add the rice , tomatoes , and chili powder.

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Saute another couple of minutes , stirring to coat the rice with oil.

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Pour in the stock , sprinkle with salt if desired , and bring to a boil.

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Reduce the heat , cover the pan , and simmer the rice for 15-18 minutes , until the liquid is absorbed.

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Remove the pan from the heat and let the rice steam , covered for 5-10 minutes.

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Serve with your favorite tex-mex dishes.

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I have made this ahead for a dinner party and reheated it in the oven before serving.

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Ingredients

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oil, garlic cloves, onion, rice, roma tomatoes, chili powder, beef stock, salt