|1 large||Onion; chopped|
|2 cups||Long-grain white rice|
|2 ounces||Lard or chicken fat; or less as needed|
|2 cups||Chicken broth|
|1 cup||Diced tomatoes|
|1 cup||Tomato juice|
|1 tablespoon||Chopped parsley|
|1 teaspoon||Minced garlic|
|1 dash||White pepper|
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@..." <cathylee@...> on Mar 17, 1998
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