Red Rice

Great side dish with Taco Meat Loaf or as a main dish - just add a can of rinsed/drained black beans.

3 Roma Tomatoes

2 Tbl Vegetable Oil

2 Tbl Minced Onion

4 Cloves Garlic, Minced

1 Cup Uncooked Long Grain Rice

1 3/4 Cups Low Sodium Chicken Broth

1/4 Cup Canned Tomato Sauce

1 Jalapeno Pepper, Chopped

1 Tsp Cumin

2 Sprigs Fresh Cilantro, Chopped

Salt to Taste

Run the tomatoes to a food mill, discard the skins.  If you do not have a food mill, you can grate them and discard the skins.  Heat the vegetable oil in a heavy skillet over medium high heat, add onion and garlic and cook for 1 minute.  Stir in the rice and stir until lightly toasted.  Add the tomatoes, chicken broth and tomato sauce.  Bring to a boil.  Add the jalapeño, cumin, cilantro and salt.  If you want to add black beans, do so now.  Reduce heat to low, cover, simmer until rice has absorbed the liquid without lifting the cover.  It will take about 15 minutes.

Turn off the heat and let it stand for 10 minutes.  Fluff and serve.