Acapulco-Los Arcos Mexican Rice
- 1 lg Onion; chopped
- 2 c Long-grain white rice
- 2 oz Lard or chicken fat; or less
- -as needed
- 2 c Chicken broth
- 1 c Diced tomatoes
- 1 c Tomato juice
- 1 tb Chopped parsley
- 1 ts Minced garlic
- 1 ts Salt
- 1 ds 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@mindspring.com"
on Mar 17, 1998
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@mindspring.com"
