Acapulco-los arcos mexican rice

Yield: 8 Servings

Measure 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

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

Similar recipes