Mexican Red Rice by Epressurecooker

vegetable oil, broth, tomatoes with green chiles, garlic, tomato paste

– 2 tablespoons vegetable oil, butter or margarine
– 2 cups of medium or long grain rice
– 1 ? 15 oz. can of broth (chicken, beef or vegetable)
– 1 ? 10 oz. can diced tomatoes with green chiles (mild, original or medium)
– 1 head of garlic
– 1 ? 2 tablespoons tomato paste (optional)

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