| 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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