Spanish baked rice

Yield: 1 Servings

Measure Ingredient
2 cups Long-grain rice
¼ cup Vegetable shortening
¼ cup Onion; diced
1 tablespoon Cumin seed
½ cup Tomato; diced
1 tablespoon Granulated chicken base
½ teaspoon Salt (more to taste)
3 cups Water

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@... (Marilyn Garcia) on Sep 03, 1997

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