| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Spanish |
Casseroles, Rice |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Long-grain rice |
| 1/4 |
c |
Vegetable shortening |
| 1/4 |
c |
Onion; diced |
| 1 |
tb |
Cumin seed |
| 1/2 |
c |
Tomato; diced |
| 1 |
tb |
Granulated chicken base |
| 1/2 |
ts |
Salt (more to taste) |
| 3 |
c |
Water |
INSTRUCTIONS
Preheat oven to 275. Heat shortening in a heavy saucepan over medium heat.
Add rice and cook, stirring frequently, 3-4 minutes or until rice begins to
brown. Add onion and saute 2 minutes or until onion softens. Add cumin,
tomato, chicken base, salt and water and stir well to dissolve chicken
base. Bring to a boil. Pour into a 2-quart casserole dish, cover tightly
and bake 1 hour.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
mreingarcia@juno.com (Marilyn Garcia) on Sep 03, 1997
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