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Title: Spanish Baked Rice
Categories: Casserole Rice
Yield: 1 Servings
| 2 | c | Long-grain rice |
| 1/4 | c | Vegetable shortening |
| 1/4 | c | Onion; diced |
| 1 | tb | Cumin seed |
| 1/2 | c | Tomato; diced |
| 1 | tb | Granulated chicken base |
| 1/2 | ts | Salt (more to taste) |
| 3 | c | Water |
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 MM-Recipes Digest V4 #10 by Dean Powers previous next