Mexican Rice

By JoeB on February 02, 2006

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Ingredients

    1. 1 large onion
    2. 2 cups long grain rice
    3. 2 ounces lard or 2 ounces chicken fat
    4. 2 cups chicken broth
    5. 1 cup tomato juice
    6. 1 cup diced tomato
    7. 1 tablespoon chopped parsley
    8. 1 teaspoon minced garlic
    9. 1 dash ground cumin
    10. 1 teaspoon salt
    11. 1 dash white pepper

Directions

  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.