Recipe - Acapulco-Los Arcos Mexican Rice

1 lg Onion; chopped
2 cup Longgrain white rice
2 ounce Lard or chicken fat; or less
as needed
2 cup Chicken broth
1 cup Diced tomatoes
1 cup Tomato juice
1 tablespoon Chopped parsley
1 teaspoon Minced garlic
1 teaspoon 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 350degrees 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 "cathylielausis@mindspring.com"
cathylee@mindspring.com on Mar 17, 1998