ACAPULCO'S MEXICAN RICE
Source: Acapulco Restaurants
1 large onion
2 C. long grain rice
2 oz. lard or chicken fat
2 C. chicken broth
1 C. tomato juice
1 C. diced tomatoes
1 T. chopped parsley
1 tsp. minced garlic
1 dash ground cumin
1 tsp. salt
1 dash white pepper
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 350ºF for 20 to 30
minutes or until rice is fluffy. Use fork to fluff rice. Serve. Serves 6 to 8.
