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    Acapulco’s Mexican Rice

    List of Ingredients





    1 large onion
    2 cups long grain rice
    2 ounces lard or chicken fat
    2 cups chicken broth
    1 cup tomato juice
    1 cup diced tomatoes
    1 tablespoon chopped parsley
    1 teaspoon minced garlic
    1 dash ground cumin
    1 teaspoon salt
    1 dash white pepper


    Recipe



    Saute 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 for 20-30 minutes or until rice is fluffy. Use fork to fluff rice. Serve.

    Yield: Serves 6-8.

    Source: Acapulco Restaurants
    Published in High Desert

 

 

 

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