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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
1 large Onion, chopped
2 Cup(s) Long-grain white rice
2 Ounce(s) Lard
2 Cup(s) Chicken broth
1 Cup(s) Diced tomatoes
1 Cup(s) Tomato juice
1 Tablespoon(s) Chopped parsley
1 Teaspoon(s) Minced garlic
1 Teaspoon(s) Salt
1 Dash(s) White pepper |
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