Mexican Rice
- Reviews 1
Ready In: 55 mins
Serves: 6-8
Ingredients
- 1 large onion
- 2 cups long grain rice
- 2 ounces lard or 2 ounces chicken fat
- 2 cups chicken broth
- 1 cup tomato juice
- 1 cup diced tomato
- 1 tablespoon chopped parsley
- 1 teaspoon minced garlic
- 1 dash ground cumin
- 1 teaspoon salt
- 1 dash white pepper
Directions
- 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.
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