Arcos Mexican Rice|
Acapulco-Los Arcos Mexican Rice
1 lg Onion; chopped
2 c Long-grain white rice
2 oz Lard or chicken fat; or less
2 c Chicken broth
1 c Diced tomatoes
1 c Tomato juice
1 tb Chopped parsley
1 ts Minced garlic
1 ts Salt
1 ds White pepper
Saute onion and rice in lard until lightly browned, 6 to 10 minutes,
stirring constantly. Turn into baking dish or casserole.
In a large saucepan, combine chicken broth, tomato juice, tomatoes,
parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth
mixture to rice mixture. Cover and bake at 350-degrees F for 20 to 30
minutes or until rice is fluffy. Use fork tofluff rice. Let set 15 minutes
before serving. makes 6 to 8 servings.
>From "Dear S.O.S.: Thirty Years of Recipe Requests to the Los Angeles
Times," by Rose Dosti
Posted to TNT Recipes Digest by "firstname.lastname@example.org"
on Mar 17, 1998