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