Pour red palm oil, butter or other oil into the bottom of a pot. Heat.
Add 2 cups white rice and brown it in the hot oil.
Add one 8-10 oz. can of tomato sauce (I use green El Pato), 4 cups chicken broth, 1/2 Tbsp. salt, 3/4 tsp. pepper, and 1 tsp garlic powder. Adjust seasonings to taste, of course.
Bring to a boil, stir once, then cover and simmer 20 minutes. Stir before serving. This is especially good with Parmesan cheese on top.
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