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Acapulco-Los Arcos Mexican Rice

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Mexican Rice


  • 1 lg Onion; chopped
  • 2 c Long-grain white rice
  • 2 oz Lard or chicken fat; or less as needed
  • 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 "" <> on Mar 17, 1998