March 4, 2010

Mexican Rice

1 small onion chopped
1 clove garlic chopped
1/4 c olive oil
1 c rice (not minute rice)
1 tsp salt
1 tsp pepper
1 tbsp chili powder (I used 1/2 tbsp)
1 1/2 c chicken broth

Saute onion and garlic in olive oil until they are translucent. Add salt, pepper, chili powder, and rice. Cook for a few minutes to brown rice a little. Put in Pyrex baking dish with lid. Add chicken broth, so it is just above the rice, stir and bake for 30 minutes at 350 degrees.

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