Acapulco-los arcos mexican rice
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | teaspoon | Salt |
| 1 | dash | White pepper |
Directions
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