Yield: 1 Servings
|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)|
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