Rice, Mexican

Ingredients

1 medium red onion, chopped
2 tablespoons medium-hot chili powder
1 teaspoon dried oregano, crushed'
2 cloves garlic, minced
1 tablespoon 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 tablespoons 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.
Stir in the tomato, zucchini, and cilantro or `parsley. Cook, covered, for 5 to 10 minutes more or until rice is tender and liquid is absorbed. Makes 4 servings

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.