Spanish bakes rice
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Long grain rice |
| ¼ | cup | Vegetable shortening |
| ¼ | cup | Diced onion |
| 1 | tablespoon | Cumin seeds (comino) |
| ½ | cup | Diced tomato |
| 1 | tablespoon | Granulated chicken base |
| ½ | teaspoon | Salt (more to taste) |
| 3 | cups | Water |
Directions
Preheat oven to 275 degrees. 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. Stir well to desolve chicken base. Bring to a boil, pour into a 2-quart casserole dish, cover tightly and bake 1 hour.
From Mesa Hills Cafe-Austin typed by jessann :)
Related recipes
- Baked mexican rice
- Baked spanish rice
- Basic spanish rice
- Basic spanish rice
- Easy spanish rice
- Golden spanish rice
- Mexican spanish rice
- My spanish rice
- Quick spanish rice
- Rice cooker spanish rice
- Slow cook spanish rice
- South texas spanish rice
- Spanish baked rice
- Spanish rice
- Spanish rice 3
- Spanish rice 4
- Spanish saffron rice
- Spanish style rice
- Texas-style spanish rice
- West texas spanish rice