| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Mexican, Rice | 8 | Servings |
INGREDIENTS
| 1 | lg | Onion; chopped |
| 2 | c | Long-grain white rice |
| 2 | oz | Lard or chicken fat; or less as needed |
| 2 | c | Chicken broth |
| 1 | c | Diced tomatoes |
| 1 | c | Tomato juice |
| 1 | tb | Chopped parsley |
| 1 | ts | Minced garlic |
| 1 | ts | Salt |
| 1 | ds | White pepper |
INSTRUCTIONS
Saute onion and rice in lard until lightly browned, 6 to 10 minutes, stirring constantly. Turn into baking dish or casserole. In a large saucepan, combine chicken broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth mixture to rice mixture. Cover and bake at 350-degrees F for 20 to 30 minutes or until rice is fluffy. Use fork tofluff rice. Let set 15 minutes before serving. makes 6 to 8 servings. >From "Dear S.O.S.: Thirty Years of Recipe Requests to the Los Angeles Times," by Rose Dosti Posted to TNT Recipes Digest by "cathylielausis@mindspring.com" <cathylee@mindspring.com> on Mar 17, 1998
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