Total Time
Prep 10 mins
Cook 45 mins

Rice, that is Mexican-ish


  1. Sauté onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.
  2. 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.
Most Helpful

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.

mama smurf September 23, 2009