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Title: Acapulco-Los Arcos Mexican Rice
Yield: 8 Servings

Ingredients

      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

Instructions

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 "cathylielausis@mindspring.com"
on Mar 17, 1998

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