Farm Office: (575) 838-2839 ŸŸŸ- Los Lunas Market: (505) 865-6543 - San Antonio Market: (575) 835-2839 info@sichlerchile.com

1 cup raw rice, rinsed until water is clear

4 cups chicken broth

¼ cup chopped onion

4 tablespoons shortening

6 ounces Spanish-style tomato sauce

1 ½ teaspoons salt

¼ teaspoon garlic salt

Combine 3 cups chicken broth with rice and bring to a boil using medium-high heat, reduce heat to low, cover and simmer for 20 minutes, or until the broth is absorbed. Place the 2 tablespoons of shortening and rice in a large skillet, stir-fry rice at low heat until rice is browned, approximately 15 minutes. Place onion and remaining shortening in a medium-size saucepan, sauté onion at medium heat until transparent. Add tomato sauce, remaining 1 cup chicken broth, salt and garlic salt to onion and simmer mixture at low heat for 15-30 minutes, set aside. Combine sauce and rice and serve warm.

Yield: 6 servings

Temperature: Medium-High, Medium, Low

Cooking Time: Approximately 1 ½ hours