Prep 10 mins
Cook 45 mins
Rice, that is Mexican-ish
Make and share this Mexican Rice recipe from Food.com.
- Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.
- In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice. Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve.
Made this last evening to go with Rosarita Vegetarian Chile (Chile) Relleno Bake#3116333 and Jalapeno-Cilantro-Lime Salsa#363728. I did add a little more garlic (DH and I love garlic) but other than that I followed the recipe. It was a delicious and easy recipe to fix. I will definately make this again but I would probably add some minced jalapenos for a little zip. Thank you. Made for Fall Pick A Chef 2009.