This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Acapulco's Mexican Rice
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- #125035
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 large onion
2 cups long grain rice
2 ounces lard or chicken fat
2 cups chicken broth
1 cup tomato juice
1 cup diced tomatoes
1 tablespoon chopped parsley
1 teaspoon minced garlic
1 dash ground cumin
1 teaspoon salt
1 dash white pepper
directions
Saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish.
In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. Bring to boil. Add broth to rice.
Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice. Serve.
added by
ilovetocook23
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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