Busy Mamas

The other week we decided to have tacos but I didn’t feel like making the usual pre-packaged rice mix we usually do (Near East Spanish rice is awesome for a quick side dish).  I found this recipe in one of my many cookbooks (I have a cookbook problem - I have so many of them that I’ve got half my stash in storage right now).  This recipe comes from Dear SOS: Thirty Years of Recipe Requests to the Los Angeles Times by Rose Dosti.  The rice turned out great and I thought it was very interesting to cook it in the oven rather than the stove.  I’ll definitely be making this one again, especially since Dr. DreamyMcSteamy raved about it and I liked how it was much healthier than a packaged mix.

Acapulco-Los Arcos Mexican Rice

Ingredients:

• 1 large onion
• 2 cups long grain rice
• 2 ounces lard or chicken fat (I used olive oil)
• 2 cups chicken broth
• 1 cup tomato juice
• 1 cup diced tomatoes
• 1 tablespoon chopped parsley
• 1 teaspoon minced garlic
• Dash ground cumin
• 1 teaspoon salt
• Dash white pepper

Directions:

Saute onion and rice in lard until lightly browned, 6 to 10 minutes, stirring constantly.  Turn into baking dish or casserole.

In large saucepan, combine chicken broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper.  Bring to a boil.  Add broth mixture to  rice mixture.  Cover and bake at 350 degrees for 20 to 30 minutes or until rice is fluffy.  Use fork to fluff rice.  Let set 15 minutes before serving.  Makes 6 to 8 servings.

Tags: Acapulco-Los Arcos restaurant, Food and Recipes, los angeles, mexican, recipe, rice