1/2 small onion, diced
3 c chicken stock
1/2 can fire roaster diced tomatoes
1/2 cup salsa
cumin
cayenne
chili powder
salt & pepper to taste
Fry the rice in a few tablespoons of oil at a medium heat, stirring constantly. Once the rice starts to get a little color add the onion and continue stirring until the onion is fragrant and the rice is nicely toasted. Pour in the hot chicken stock, tomato sauce, and comino. Stir to combine, turn the heat to low and cover. Simmer for 20 minutes
*serves 4 double recipe
0 comments:
Post a Comment
Note: Only a member of this blog may post a comment.