Spanish baked rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Long-grain rice |
| ¼ | cup | Vegetable shortening |
| ¼ | cup | Onion; diced |
| 1 | tablespoon | Cumin seed |
| ½ | cup | Tomato; diced |
| 1 | tablespoon | Granulated chicken base |
| ½ | teaspoon | Salt (more to taste) |
| 3 | cups | Water |
Directions
Preheat oven to 275. Heat shortening in a heavy saucepan over medium heat.
Add rice and cook, stirring frequently, 3-4 minutes or until rice begins to brown. Add onion and saute 2 minutes or until onion softens. Add cumin, tomato, chicken base, salt and water and stir well to dissolve chicken base. Bring to a boil. Pour into a 2-quart casserole dish, cover tightly and bake 1 hour.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by mreingarcia@... (Marilyn Garcia) on Sep 03, 1997
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