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There are many variations of Mexican rice. I seldom make it the same way twice because I like to vary the basic recipe by adding one or more ingredients I may have on hand, like fresh corn, green peas, chopped carrots, green or red bell peppers, pimientos and chopped celery. I think you will find that the basic recipe, however, is an excellent side dish.

• 1 cup uncooked rice (not quick-cooking rice)
• 2 tablespoons peanut oil or lard (see Note, below)
• 2 cloves garlic, minced or put through a garlic press
• 1 medium white onion, finely chopped
• 2 ripe plum tomatoes, seeded and finely chopped
• 8-ounce can tomato sauce
• 1 cup chicken or beef broth
• 1 tablespoon chili powder
• 3/4 teaspoon salt

Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and sauté until the onion just begins to brown.

Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes.

Fluff with a fork and serve. Makes 5 or 6 servings.

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Note: If you make your own chili powder, or if you have access to special ground chiles like ground ancho or special blends available at stores such as Whole Foods, Mexican Rice is a wonderful dish for featuring it.

Olive or canola oil may be used in this recipe. The resulting dish will be excellent, but will have a slightly less "authentic" Tex-Mex character.

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