Spanish baked rice
1 Servings
Ingredients
Quantity | 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 |
Directions
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