Rice, Mexican

Ingredients

1 medium red onion, chopped
2 Tbs medium-hot chili powder
1 tsp dried oregano, crushed'
2 cloves garlic, minced
1 Tbs olive oil or cooking oil
1 cup long grain rice
1 14-ounce can beef broth or chicken broth
1/2 cup chopped carrot
1 large tomato
1/2 cup chopped zucchini
2 Tbs snipped fresh cilantro or parsley

Instructions

In a large skillet cook onion, chili powder, oregano, and garlic in hot oil for 3 minutes. Stir in uncooked rice.

Cook and stir constantly over medium-high heat about 2 minutes or until rice is lightly brown. Carefully stir in broth and carrot.

Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

Notes

Chill powder gives this versatile dish its characteristic reddish-brown color. While we called for a medium-hot variety, you can vary the dish, with a fierier or milder version, according to your family's taste.