Shelly's Recipe

TEXAS RICE

Category: Rice/Risotto

2 cups beef stock or beef broth
1 cup long grain white rice, uncooked
1 tbsp vegetable oil
1/3 cup white onion, diced
4 small mushrooms, sliced
1/2 cup frozen peas
1/4 tsp chili powder
1/4 tsp salt

Bring the beef stock to a boil over high heat. Add the rice; cover and reduce heat to low. Simmer for 20 minutes. Heat oil in a skillet and add the onions and mushrooms; saute for 5 minutes. When rice is done, pour it into the skillet and heat to medium/low and add the frozen peas, chili powder and salt. Heat the mixture, stirring often, for 3-4 minutes or until the peas are tender. Serves 4